This isn’t the first mention of my love affair with soup. I’ve made it abundantly clear that I could eat it morning, noon, or night. Maybe it’s because soup is a recent discovery for me – I never used to be a fan of ANY kind of soup aside from my mom’s Chicken Noodle.
Or maybe it’s because it’s winter and this obsession will fade away when summer rolls around. Unlikely. I don’t see that happening anytime in the near future because soup just keeps giving me reasons to love it. Exhibit A – this stuff right here.
This is 100% Clark’s brainchild. I said “soup” and he said “boom.” It’s delicious down to the last noisy, desperate, bowl-scraping spoonful.
I love the soft carrot bits and tasty bok choy slivers that soak up the flavor of the soup. It has just the slightest hint of heat that builds up as you make your way through the bowl. The soba noodles are so much lighter than starchy white flour noodles – just buckwheat and a hefty serving of nutrients. This was our first time trying them and I am definitely a fan.
No gluten, low calorie, and high in amino acids and protein. It’s a power meal in noodle form.
I’m going to be honest with you. I am guilty of eating canned soup and I don’t feel bad about it. But a big batch of this could change everything. I’m thinking make a pot on Sunday and enjoy it all week long.
If you’re not on the soup bandwagon with me yet, I suggest you climb on board right now. You don’t want to miss out on this. And at +/- 50 calories per bowl, you’d have to be crazy to pass this up.
- 6 oz. soba noodles
- 1 medium onion [chopped]
- 3 Tablespoons olive oil
- 24 oz. vegetable broth
- 3 baby bok choy [separated, washed, and cut in half long ways)
- 1 teaspoon sea salt
- 3 Tablespoons tamari sauce
- 2 medium carrots [thin sliced]
- 4 cloves of garlic [chopped]
- ½ teaspoon cayenne
- In a medium pot, bring 3 cups of water to a boil. Add a pinch of salt and soba noodles. Boil for 5-7 minutes. Drain noodles and set aside.
- In a large pot, sauté onions and garlic in oil.
- Add broth, tamari, carrots, bok choy, noodles, and seasonings to pot with onions and garlic.
- Bring the pot to a boil, then cover and simmer for 15-20 minutes. Enjoy!
Now this sounds awesome. I love a good asian soup, and buckwheat soba noodles are my absolute favourite!
It hits the spot! And soba noodles are going to become a common item around here. :)
I had forgotten how tasty these can be. Friday night didn’t really want to cook but glad I did.
Hi Diane –
I’m a big fan of soba noodles. :) Glad you decided to cook and that you enjoyed the recipe!
Did you add the noodles back to the soup and veggies before or after the 15 min. simmer?
You’ll add the noodles and veggies before the final 15 minute simmer. :)
Thanks! ;=}
A lovely soup. I too love soup and could eat every day. Have a Happy Wednesday.
We’re in the same boat! It’s just too good. :) Thanks, and you too!
My gf can’t eat onions or garlic. I could probably put a bit in and it wouldn’t hurt, but do you have anything else I could add instead to keep it hearty?
I would suggest adding more bok choy and maybe even 1/2 to 1 cup of chopped celery. Let us know what works!
[…] Tuesday: Healthy Asian Soba Noodle Soup from Clark and Jordan at The […]
[…] became an staple, and so did this bok choy and mushroom tart, along with the recent addition of Asian soba noodle soup. As you can see, there’s not much you can’t do with bok […]
Hello! This looks amazing! I don’t have any bok choy on hand, do you have any suggestions of substitutes? Thank you :)
Cabbage is a good substitute for bok choy. Celery would work, too. Let me know what you use!
I made this soup last night, it was my first time using soba noodles. I absolutely loved it!! So light, so many flavors. The veggie choice is perfect in this soup although I may experiment with bean sprouts and maybe some cilantro and a squeeze of lime. Sounds like pho!! Thanks for sharing, I will be making this forever.
Mmm – bean sprouts! That would be perfect in this soup! I’ll DEFINITELY be adding those the next time we make a pot. So glad you enjoyed!
Most soba noodles on the market are a mix of both buckwheat and regular wheat, just fyi. If you want 100% buckwheat only noodles, I have only seen them sold online, although I’m sure there are some health food stores that sell them. Just a heads up!
We ended up finding ours at a small health food store in Greenwood, IN of all places! You can definitely find them online – we have to do that with a specific kind of rice noodles that we love! Have you had any luck finding GF soba in stores?
I’ve found 100% buckwheat soba noodles at Whole Foods. There are several brands on the market now.
Erica –
Glad to hear that you found them! I’ve noticed lots of new options popping up, too. Good news!
I made this soup tonight! OMG sooooo good! It tastes like healthy ramen noodles!!!!
So happy you liked it! This is one of my favorite soups EVER.
I’m going to tweak the recipe a bit as I hate onions (but feel some mushrooms would be awesome). Do soba noodles reheat well?
Totally understandable haha! Mushrooms would be killer in this soup – and soba noodles reheat well in this soup. :)
[…] Healthy Asian Soba Noodle Soup | The Fitchen – Easy, low-calorie soup with Asian flavor and a hint of spice. Lots of delicious veggies and gluten-free soba noodles. […]
[…] Healthy Asian Soba Noodle Soup | The Fitchen – Easy, low-calorie soup with Asian flavor and a hint of spice. Lots of delicious veggies and gluten-free soba noodles. […]
How many people does this serve
It serves 4 people. :)
[…] Healthy Asian Soba Noodle Soup | The Fitchen – Easy, low-calorie soup with Asian flavor and a hint of spice. Lots of delicious veggies and gluten-free soba noodles. […]
Tha’ts alot of sodium. Is it really necessary?
If you need to cut down on the amount of sodium, you could use reduced sodium tamari or soy sauce and omit the teaspoon of sea salt. Hope that helps!
I made this tonight as I have been desperately searching for a simple Asian soup recipe! This was delicious!
I added baked tofu and broccoli to the soup along with some green onion on top and it was amazing. I did omit the salt just because I didn’t think it needed it.
I think next time I will not simmer the veggies as long because i tend to like them a little crunchier (personal preference!). Thank you so much for this recipe! Will make it again and especially great for anyone coming down with a cold (me).
Will be making this again!
Hi Anne –
So glad you like this soup! Adding tofu and broccoli is a great idea – I bet that made it even better. :) Thanks for your comment!
Hi! I made this soup today and it was delicious. Thank you very much for posting the recipe two years ago! ;) I didn’t think there was enough liquid, though. I used 3 cups of chicken stock and it was more saucy (but watery) than soupy. I came back here to see if anyone else commented the same, but it looks like it’s just me! Maybe because I added an extra carrot? Still fantastic, though! I will just add some water to it next time. I also used scallions instead of onion and I didn’t have cayenne, so I used paprika and chili flakes. :)
Thanks for commenting Jacqueline! So glad you liked the soup. :) Hopefully the consistency turns out a little more to your liking next time!
Hi,
Loved the recipe, for an extra OOOOMPH…I added 2 tbsps of rice vinegar and 1 tbsp of chili sauce. Thank you for the recipe….my son loved it too!
Hi Eva –
You’re a brave one! I’m always hesitant to add spice, but that chili sauce sounds like a fantastic addition. Glad you enjoyed!