spinach and soba noodle soup

This soup comes together in a snap yet is deeply flavorful. Just the thing for a cold weeknight. Lately I’ve been adding wakame flakes for a sea vegetable health boost. They come dehydrated in the asian aisle of most higher end grocery stores. Beware, when the package says, “one teaspoon equals one serving… will expand over 20 times,” they really meant it. The first time I tried these I was sure that was a misprint and I tossed in a heaping handful or two and had cups upon cups of rehydrated sea greens.

adapted from marthastewart.com


1 tablespoon vegetable oil
6 oz. shiitake mushrooms sliced (about a handful, they’re expensive)
8 oz. cremini mushrooms, sliced (or use all shitakes if you want to spring for it)
4 scallions, white and green parts separated and thinly sliced
1 garlic clove, minced
1 tablespoon peeled and minced fresh ginger
1 32 oz. box vegetable broth (about 4 cups)
1/2 package (4.4 ounces) soba noodles (or rice noodles if gluten free)
2 handfuls flat-leaf spinach, torn
squeeze of half a lime (or a whole one, depending on how juicy lime is)
1 tablespoon soy sauce (or wheat-free tamari if gluten free)
drizzle of sesame oil
2 tablespoons dried wakame flakes (optional)
1/4 teaspoon red pepper flakes or sriracha (optional)
1/4 c/ chopped cilantro for garnish (optional)


In a medium-large pot saute mushrooms, scallions, garlic, and ginger. Season with salt. Stir occasionally until mushrooms are tender, 6-7 minutes.

Add vegetable broth, three cups water and bring to a boil. Add noodles and reduce to a simmer. Add spinach and wakame flakes; cook until spinach is just wilted (but still vibrant green) and wakame is rehydrated (it rehydrates fast). Add a squeeze of lime, soy sauce (or tamari), and a drizzle of sesame oil. Taste and adjust seasonings if necessary. Top with scallion greens, cilantro and red pepper flakes or sriracha (if using).


  1. Bridget from cookingwiththebigdogs.blogspot.com on said:

    Your picture of this soup totally drew me in – it seems like the perfect meal for a cold winter night. I’ve never heard of wakame flakes but I’ll be looking for them the next time I’m at the Asian grocery store.

  2. andrea devon from bakerymanis.com on said:

    hello l&l: my friend just found your site and sent it to me! I love everything about it- and look forward to reading more about your food adventures. aloha from oahu, andrea

    • jeanine from loveandlemons.com on said:

      thank you! I love your blog and your (especially vegan) recipes and I want to visit hawaii so badly!

  3. Lisa from lisahudson.wordpress.com on said:

    Found your site via Glamour.com! Love it!!! This recipe sounds amazing and I’ll definitely be making it. I’ll also definitely be following your gorgeous site. Can’t wait to gather more amazing recipes!


  4. Sara from modernalice.wordpress.com on said:

    I love the idea! I might try it for dinner tonight with kale instead of spinach and miso broth instead of vegetable broth

  5. Michelle on said:

    So excited to make this soup! Looks delicious but also so nutritious. My dad just started chemotherapy and he needs lots of nutrition for his depleted body. One of the suggestions was wakame for it’s incredible health benefits. His chemo leaves him cold to the bone so a warm soup filled with goodness is just what he needs!! Keep it up!

  6. Tanya from perfectlyflawedwoman.com on said:

    This sounds wonderful. My family has been on a soba noodle/ soup kick lately and this is so nutritious as well. Thank you!

    Oh, happened upon your site by way of Pinterest! Beautiful, welcoming, can’t wait to try some of these recipes!

  7. Kathy Mayo on said:

    my daughter found this site and gave it to me…love it, have already tried a couple of the sweet potato recipies they are wonderful will keep coming back to try more thank you it’s a great site

  8. Kathy Mayo on said:

    my daughter found this site and gave it to me…love it, have already tried a couple of the sweet potato recipes they are wonderful will keep coming back to try more thank you it’s a great site

  9. Alexis Zimba-Kirby on said:

    Just made this tonight – biggest changes being I did not use seaweed, and used chives from my garden instead of mushrooms. It was delicious! A hard-boiled egg goes great in here for the omnivores.

  10. Harry on said:

    I made this tonight and am now in love. the sriracha is the magic ingredient. Delicious!

    • jeanine from loveandlemons.com on said:

      oh I’m so glad! I’m such a big sriracha fan :)

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