Easy Soba Noodle Soup Recipe

If you haven’t had a Soba noodle soup before, I really suggest you try it, I’m quite sure you will love it from the first bite.

I’m a big fan of Asian noodle soups, whether it’s Thai or Japanese, depending on what you add as an ingredient or what kind of pasta you use, it doesn’t matter I just love them and I’m sure you’ll love them too :-).

I really love making this soup, because it is prepared very quickly if you have a pork tenderloin already cooked on hand! Make sure that your vegetables are sliced very thinly, and you will only have to pour the broth while it’s very hot. Here are 3 healthy soba noodle soup recipe, perfect for dinner or lunch that is fresh and prepared in a jiffy!

This recipe will add a little lightness after all these calories consumed through the holidays. It’s a nice small portion soup that is paleo with true Asian accents and you can make it with vegetables, chicken and soba noodles, though you can easily diversify by trying the 3 versions of the recipe below.

The soup can be topped with a good portion of tofu and vegetables. Japanese and Asian noodles in general are a tasty and easy meal to prepare. Soba noodles have a really special taste, because they are made from buckwheat flour. And they are really healthy too, as they are gluten free. If your family doesn’t like them, you can replace it with the same amount of long, thin whole wheat pasta (e.g. spaghetti) by following the cooking instructions on the package.

Soba noodles are a staple of Japanese cuisine. And rightly so, because they are simply delicious! Nourishing and gluten-free, these noodles made with buckwheat flour will give you a real natural energy boost!

Soba are thin and long pasta type noodles made from buckwheat flour (soba means buckwheat in Japanese), which is widely consumed in Japan. With some fresh wok vegetables, chicken marinated in soy sauce and poultry broth, this soup brings all the lightness and gluttony expected after a long period of heavy meals.

raw soba noodles

I really like this kind of Asian soup where we add some good sliced vegetables and noodles in a spicy broth. They can be vegetarian or not, but always with fresh herbs. It was on this same model that I made my Thai shrimp soup (very easy and tasty by the way).

Soba noodle soup is similar to the Pho soup is made with beef and is native to Vietnam. In principle the broth is cooked for long hours from bones, so I gave in and choose easier rout by using Maggi broth bouillon, but you can use cubes or similar chicken bouillon. They are without artificial colors, preservatives and unhealthy bizarre components. It’s convenient and since I don’t use it very often then I guess it’s okay.

I also added lemongrass compared to the recipe taken from the Maggi booklet. Other spices and aromatic ingredients can also be used.

In Hanoi, flat rice noodles are used in pho soup. This is what I usually do except that the day I decided to take pictures, I simply forgot to buy some. I took what I had at hand in my kitchen, namely soba noodles, Japanese brown noodles made of buckwheat.

Japanese cuisine is characterized by its simplicity: in our family we often count on recipes that require very few ingredients and are easy to make, but are always of excellent quality and appeal! If you’re pressed for time, but are not ready to compromise in terms of quality and taste, this recipe is for you!

Today I will share with you a wonderful fusion recipe, it’s a little free-style, but absolutely delicious and very fast to prepare with some tips, so you can devour on them just 15 minutes after making the yummy steamy soup, after the curry recipe yesterday we are in the mood for tasty and fast recipes :-)!

So, now I present you an easy delicious soba noodle soup in 3 variations: with beef, with meatballs and with vegetables (as a pseudo pho soup).

1. Yummy Asian / Japanese Soba noodles soup with vegetables

For 4 persons

Ingredients

ingredients for Japanese soba noodles soup

  • 1.5 liters of water
  • 200 g buckwheat soba noodles
  • 2 carrots
  • 2 slices of turnip
  • 2 tablespoons of powdered broth or bouillon cubes
  • 1 small spoon of red curry paste (optional)
  • 1 handful of chopped cilantro
  • 2 tablespoons unsalted roasted peanuts

Preparation

1. Cook soba noodles in a pot of boiling water for the time indicated on the package (less than 5 minutes).

2. Drain and rinse thoroughly in cold water.

rinse soba noodles for soup

3. Arrange them on the bottom of 4 soup plates.
4. Rinse the vegetables, peel them. Using a julienne knife, cut out the carrots and turnips. Lay them on the plates or bowls along with the noodles.
5. Add chopped cilantro and lightly crushed peanuts.
6. Boil water in a saucepan. Add the powdered broth as well as the curry paste. When the broth is boiling, pour it into the plates.
7. Cover the plates, wait a minute before tasting with chopsticks and tablespoons.

Done!

2. Soba noodle soup with beef recipe

Type of dish: soup
Cuisine: Japanese
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Servings: 4 persons

A delicious soup with exotic flavors

Ingredients

  • 300 g beef fondue
  • 1 carrot
  • 1 onion stalk
  • 120 cl of water
  • 100 g soba noodles
  • 6 mushrooms
  • 5 stems of fresh coriander
  • 3 cm of ginger
  • 1 stalk of lemongrass
  • 2 capsules of Maggi beef broth or bouillon cubes

Instructions

  1. Put the water boil along with the bouillon cubes and the lemongrass stalk.
  2. Meanwhile finely chop the onion and then mushrooms, peel the carrots and then cut them into rings.
  3. Peel the ginger and grate it on top of the simmering broth.
  4. Add the sliced vegetables and simmer for 5 minutes.
  5. Add the pasta and then the beef cut into thin slices.
  6. Cook for 5 minutes.
  7. Serve hot with the chopped cilantro, not forgetting to remove the lemongrass stem.

Notes

You can replace the beef broth capsules with miso cubes

Divide the noodles, vegetables, meat and broth into two bowls and add a few peanuts on top which you have grilled in the pan before..

3. Soba noodle soup with meatballs and cilantro

Soba noodle soup with meatballs and cilantro

Cook time: 30 min

Soba noodles have a mild savory flavor and are normally served in soup as they remain crunchy. Add meatballs and you have a delicious and hearty dish.

Allergens: Sesame, Gluten, Mustard, Soy, Wheat

Ingredients

150 g Soba noodles
3 Bok choy(s)
350 g Ground pork
1 tbsp. Olive oil (not included)
2 Garlic clove (s)
1 tbsp. Soy Sauce
1 cm Ginger
3 Coriander (stems)
1/4 cup(s) Panko
2 tsp Five-spice powder
5 cup(s) Water for vegetable broth (not included)
2 Green Onion(s)
1/2 Cube(s) of beef broth

Nutritional value Per serving

Calories
876 kcal
Fats
49 g
Saturated fat
15 g
Sodium
2 g
Carbohydrates
61 g
Fiber
9 g
Sugar
3 g
Proteins
50 g

It’s so easy to make and so good that I can eat it every day. This is the type of dish I do regularly for lunch when we are only 4 at home. I start at the time kids get out to school and when they come home, it’s ready!

Advice:

As a replacement for grilled buckwheat, you can also garnish soba noodles with sesame seeds or gomasio, which is very easy to make yourself. To make this, simply grill finely ground sesame seeds and mix them with sea salt or Himalayan salt.

Soba noodles are Ideal to accompany salads and salty dishes.

The whole pack of soba buckwheat noodles can also be roasted at once and then stored in an airtight glass jar. Also great with muesli, porridge, banana ice creams and salads.

Easy Soba Noodle Soup Recipe
 
Ingredients
  • 1.5 liters of water
  • 200 g buckwheat soba noodles
  • 2 carrots
  • 2 slices of turnip
  • 2 tablespoons of powdered broth or bouillon cubes
  • 1 small spoon of red curry paste (optional)
  • 1 handful of chopped cilantro
  • 2 tablespoons unsalted roasted peanuts
Instructions
  1. Cook soba noodles in a pot of boiling water for the time indicated on the package (less than 5 minutes).
  2. Drain and rinse thoroughly in cold water.
  3. Arrange them on the bottom of 4 soup plates.
  4. Rinse the vegetables, peel them. Using a julienne knife, cut out the carrots and turnips. Lay them on the plates along with the noodles.
  5. Add chopped cilantro and lightly crushed peanuts.
  6. Boil water in a saucepan. Add the powdered broth as well as the curry paste. When the broth is boiling, pour it into the bowls.
  7. Cover the plates, wait a minute before tasting with chopsticks and tablespoons.

Here are some of my little secrets for making delicious soba noodle soup:

To make a quick broth: there is nothing better than a good homemade poultry broth, but unless you have some in the fridge or freezer, if you are unprepared, so you can use broth paste that is found in Asian stores (chicken, duck, pho way or other).

This paste is very fragrant, on the other hand the composition often is a little dubious, with artificial flavors and palm oil. If you don’t like it, then opt for an organic poultry or vegetable broth, there is also  powdered or cube bouillon with a healthier ingredients. I like this one for example that I found in supermarkets.

Cut the vegetables into thin julienne: if the vegetables are cut into thin julienne slices, they will cook very quickly, right after you place them on the plate in contact with the hot broth. They remain slightly crunchy, it’s really tastier than overcooked vegetables. The essential tool I use to avoid cutting julienne by hand is the julienne cutter. It acts as a handy tool by directly cutting vegetables in juliennes, I love it and it’s an essential accessory in my kitchen.

Cook the noodles in advance: before I used cook the noodles in the broth, but I find that it does not bring anything to the broth that loses taste and loads with starch. While cooking noodles in another pot of salted water, draining and rinsing them is a perfect method for this recipe. For example, when I use soba noodles and I add them to the plate, they also warm up pretty fast when in contact with the broth and are ready to eat right away.

Bring a little fragrant touch that changes everything: to improve my broth, I don’t hesitate to add a small spoon of curry paste (red, green or yellow, you can find them in Asian or specialty grocery stores), I really love it! On the other hand, be careful, this curry paste is often very spicy, so better to go slowly with it.

Add a gourmet topping:  You can use a fresh coriander and crushed roasted peanuts.


Enjoy while steamy hot. What a treat!

Share your thoughts and questions in the comments below.

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