Spinach and Soba Noodle Soup

I love this healing soba noodle soup on winter weeknights. It takes 30 minutes to make, but ginger, mushrooms & tamari give it depth of flavor.

Spinach and Soba Noodle Soup

This soba noodle soup comes together in a snap, but it’s deeply flavorful, so it’s just the thing for a cold weeknight. Lately, I’ve been adding wakame flakes to it 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.

If you love soba noodles, check out this citrus noodle bowl or these sesame shiitake noodles next! And for more soup ideas, look here.


Spinach and Soba Noodle Soup

 
Prep time
Cook time
Total time
 
This easy, 30-minute soba noodle soup is a great choice for weeknights. Vegan & gluten-free, it's delicious with wakame flakes, spicy sriracha, and fresh cilantro.
Author:
Recipe type: Main dish, soup
Serves: 4
Ingredients
  • 1 tablespoon vegetable oil
  • 6 oz shiitake mushrooms, sliced
  • 8 oz cremini mushrooms, sliced
  • 4 scallions, white and green parts separated and thinly sliced
  • 1 garlic clove, minced
  • 1 tablespoon peeled and minced fresh ginger
  • 4 cups vegetable broth
  • ½ package soba noodles or rice noodles (4.4 oz)
  • 2 handfuls spinach, torn
  • Juice of ½ to 1 lime, to taste
  • 1 tablespoon tamari
  • Drizzle of sesame oil
  • 2 tablespoons dried wakame flakes (optional)
  • ¼ teaspoon red pepper flakes or sriracha (optional)
  • ¼ cup chopped cilantro, for garnish (optional)
Instructions
  1. In a medium-large pot, heat the oil over medium heat. Add the mushrooms, white scallion slices, garlic, and ginger. Season with salt. Sauté, stirring occasionally, until mushrooms are tender, 6-7 minutes.
  2. Add the vegetable broth and three cups water and bring to a boil. Add the noodles and reduce to a simmer. Add the spinach and wakame flakes and cook until the spinach is just wilted (but still vibrant green) and the wakame is rehydrated (it rehydrates fast). Add the lime juice, tamari, and a drizzle of sesame oil. Taste and adjust seasonings if necessary. Top with scallion greens, red pepper flakes or sriracha, and cilantro (if using).

adapted from marthastewart.com

17 comments

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  1. Bridget from cookingwiththebigdogs.blogspot.com
    01.04.2012

    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. 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
      01.05.2012

      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
    01.06.2012

    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!

    Lisa

  4. Sara from modernalice.wordpress.com
    01.07.2012

    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
    01.08.2012

    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
    03.19.2012

    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!
    T

  7. Kathy Mayo
    04.13.2012

    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
    04.13.2012

    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
    05.01.2013

    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
    05.27.2013

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

    • jeanine
      05.30.2013

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

  11. Rachel Page from healthyrachelpage.blogspot.com
    05.29.2015

    Definitely making this, this weekend. YUM!!!!

  12. dreamer
    07.02.2015

    wow great post very good for my heart

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.