Spinach and Soba Noodle Soup Recipe
This soul-warming Japanese-inspired soup combines nutty soba noodles with tender spinach in a savory mushroom broth. Ready in just 30 minutes, it's the perfect plant-based comfort food for busy weeknights, delivering restaurant-quality flavor with wholesome ingredients.
Equipment
- Large pot (4-quart)
- Medium pot
- Fine-mesh strainer
- Sharp knife
- Cutting board
Ingredients
For the Soup Base
- 1 tablespoon vegetable oil
- 8 oz shiitake mushrooms, sliced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 3 scallions, whites and greens separated, thinly sliced
- 4 cups vegetable broth
- 2-3 cups water
- 2 tablespoons soy sauce or tamari
For the Noodles and Vegetables
- 8 oz soba noodles (half package)
- 3-4 cups fresh spinach, roughly chopped
- 1 teaspoon sesame oil
- Juice of 1 lime
Optional Add-ins
- 3 tablespoons white miso paste
- 8 oz firm tofu, cubed
- 1-2 teaspoons dried wakame seaweed
- Red pepper flakes or sriracha to taste
- Fresh cilantro for garnish
Instructions
- Heat vegetable oil in a large pot over medium heat. Add white parts of scallions, minced garlic, and ginger. Sauté for about 60 seconds until fragrant but not browned. This aromatic trinity forms the essential flavor foundation of your soup.
- Add sliced shiitake mushrooms and a pinch of salt to the pot. Cook for 6-7 minutes, stirring occasionally, until mushrooms release their liquid and turn golden brown. This patient browning process is crucial for developing deep, meaty flavors.
- Pour in vegetable broth and water, scraping up any browned bits from the pot bottom. Add soy sauce and bring to a gentle boil, then reduce to a simmer. Let the broth simmer for 5 minutes to meld all the flavors together.
- If using miso paste, remove about ½ cup of hot broth to a small bowl. Whisk the miso into this small amount until completely smooth, then stir it back into the pot. Never add miso directly to boiling liquid as heat destroys its beneficial properties.
- While broth simmers, bring a separate pot of water to a rolling boil. Add soba noodles and cook according to package directions, usually 4-5 minutes. Drain and rinse under cold water until water runs clear. Toss with a tiny bit of sesame oil to prevent sticking.
- Add spinach to the simmering broth along with wakame seaweed if using. Stir gently and cook for just 30-60 seconds until spinach wilts but remains vibrant green. Remove pot from heat immediately to prevent overcooking.
- Add lime juice, starting with half a lime and tasting before adding more. The acidity brightens all the flavors and balances the rich umami notes. Adjust seasoning with additional soy sauce if needed.
- Divide cooked soba noodles among serving bowls. Ladle hot soup over noodles, ensuring each bowl gets a good mix of mushrooms and spinach. Drizzle with sesame oil, top with scallion greens, and add any optional garnishes. Serve immediately while hot.
Notes
Pro Tips: For best results, keep noodles and soup separate until serving to prevent mushiness. The soup base can be made 3 days ahead and refrigerated. Always cook fresh noodles when serving. For a heartier meal, add crispy pan-fried tofu or a soft-boiled egg. Store leftovers with components separated for best quality.
Nutrition
Calories: 230kcalCarbohydrates: 42gProtein: 11gFat: 6gSaturated Fat: 1gSodium: 680mgPotassium: 485mgFiber: 4gSugar: 4g
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