How to Make Soba Soup – Easy Recipe

One thing my son will always eat is soup. He loves the stuff. His favorite is a noodle soup that we eat at a Chinese restaurant near our house. It’s a giant bowl of chicken broth chock-full of thin hand-rolled noodles, roasted chicken (amazing flavor!), bean sprouts and spinach. Griffin loves using the Chinese soup spoons and even brings his own chopsticks to slurp up the golden broth and slippery noodles. By the time he leaves the restaurant both he and the floor are covered in noodles. Thank goodness the waitress knows us else we’d be in trouble.

Noodles soups are easy to make and can be suited to anyones tastes. Even the pickiest eaters love soup because, let’s face it, slurping is fun! Try experimenting with different broths, noodles, meats and veggies to create your own perfect meal. For this recipe I decided to head to Japan for inspiration and used yummy Soba noodles. Soba noodles are made with buckwheat flour and can be eaten hot in soup or cold with a dipping sauce. They can be found in the ethnic aisle of almost any grocery store and are a great alternative to every day pasta. This dish takes all of ten minutes, making it perfect for a weeknight meal. Try it tonight.

This meal was a slurping success!

This meal was a slurping success!

Soba Noodle Soup Recipe

Serves 4

Ingredients:

  • 6 cups low sodum chicken or vegetable stock
  • 4-5 tablespoons low sodium soy sauce
  • 1/2 teaspoon freshly grated ginger
  • 1/2 cup cremini mushrooms, thinly sliced
  • 1/2 cup baby corn, cut in half
  • 2 baby bok choy, quartered
  • 2 bundles of soba noodles
  • sesame oil, to top
  • 2 scallions, thinly sliced

Instructions:

1. Cook soba noodles according to package instructions. Once cooked, divide the noodles amongst 4 deep soup bowls.

2. Bring stock, soy sauce and ginger to a boil in a large saucepan. Lower the heat to medium and add in mushrooms and baby corn. Cook for about 5 minutes then add in bok choy. Cook for 2 minutes more or until the bok choy is slightly tender but still bright in color. Turn off heat and drizzle about 1/2 teaspoon of sesame oil over the broth. Ladle hot broth and vegetables over the soba noodles and garnish with chopped scallions.

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