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Healthy Asian Soba Noodle Soup

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Healthy Asian Soba Noodle Soup

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.

Healthy Asian Soba Noodle Soup

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.

Healthy Asian Soba Noodle Soup

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.

Healthy Asian Soba Noodle Soup

 

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Healthy Asian Soba Noodle Soup

5 from 7 reviews

Easy, low-calorie soup with Asian flavor and a hint of spice. Lots of delicious veggies and gluten-free soba noodles.

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4
  • Category: Soup

Ingredients

  • 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]
  • 1/2 teaspoon cayenne

Instructions

  1. 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.
  2. In a large pot, sauté onions and garlic in oil.
  3. Add broth, tamari, carrots, bok choy, noodles, and seasonings to pot with onions and garlic.
  4. Bring the pot to a boil, then cover and simmer for 15-20 minutes. Enjoy!

 

45 Comments
  • Guri
    August 8, 2017

    I just made this soup and and it was amazing! It was my first time cooking with soba noodles, and tamari sauce, and it turned out great! Me and my boyfriend loved it! :)

    • thefitchen
      August 14, 2017

      OMG yes! So glad you liked the recipe. This soup is definitely amazing!

  • Mark L.
    January 1, 2017

    I noticed you pre-cook the soba. It seems to me that there should be no reason to do that if you are putting the soba into boiling broth for 15 minutes. Wouldn’t that cook the noodles?

    • thefitchen
      January 2, 2017

      Hi Mark! You could most certainly try cooking the noodles into the broth. My reason for boiling separately was to keep the noodles from absorbing too much of the soup itself. Let me know how it works!

  • anna
    November 9, 2016

    Hi!! I just made this and it was super super good! I added frozen corn and peas, and substituted bok choy for romaine lettuce since I did not have bok choy on hand. I also subbed tamari sauce with soy sauce since I didn’t have that either. I will definitely be making this again and again, thank you!! ^_^

    • thefitchen
      November 11, 2016

      Hi Anna! Thanks for letting us know – so glad you liked this soup! Great ideas on the substitutions… this is definitely a versatile recipe. :)

  • Eva & Devam
    April 5, 2016

    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!

    • thefitchen
      May 17, 2016

      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!

  • Jacqueline
    January 2, 2016

    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. :)

    • thefitchen
      January 4, 2016

      Thanks for commenting Jacqueline! So glad you liked the soup. :) Hopefully the consistency turns out a little more to your liking next time!

  • Anne
    November 17, 2015

    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!

    • thefitchen
      November 17, 2015

      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!

  • wonder woman
    July 22, 2015

    Tha’ts alot of sodium. Is it really necessary?

    • thefitchen
      July 24, 2015

      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!

  • Anant
    October 19, 2014

    How many people does this serve

    • thefitchen
      October 19, 2014

      It serves 4 people. :)

  • Brian
    September 7, 2014

    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?

    • thefitchen
      September 8, 2014

      Totally understandable haha! Mushrooms would be killer in this soup – and soba noodles reheat well in this soup. :)

  • Sandy
    August 2, 2014

    I made this soup tonight! OMG sooooo good! It tastes like healthy ramen noodles!!!!

    • thefitchen
      August 6, 2014

      So happy you liked it! This is one of my favorite soups EVER.

  • Lauren
    July 29, 2014

    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!

    • thefitchen
      July 30, 2014

      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?

      • Erica
        January 29, 2015

        I’ve found 100% buckwheat soba noodles at Whole Foods. There are several brands on the market now.

        • thefitchen
          February 1, 2015

          Erica –

          Glad to hear that you found them! I’ve noticed lots of new options popping up, too. Good news!

  • Ruveen Stogryn
    June 17, 2014

    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.

    • thefitchen
      June 18, 2014

      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!

  • Olivia
    May 19, 2014

    Hello! This looks amazing! I don’t have any bok choy on hand, do you have any suggestions of substitutes? Thank you :)

    • thefitchen
      May 20, 2014

      Cabbage is a good substitute for bok choy. Celery would work, too. Let me know what you use!

  • Stephen
    January 27, 2014

    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?

    • thefitchen
      January 28, 2014

      I would suggest adding more bok choy and maybe even 1/2 to 1 cup of chopped celery. Let us know what works!

  • Liz
    January 15, 2014

    A lovely soup. I too love soup and could eat every day. Have a Happy Wednesday.

    • thefitchen
      January 15, 2014

      We’re in the same boat! It’s just too good. :) Thanks, and you too!

  • Reanna
    January 15, 2014

    Now this sounds awesome. I love a good asian soup, and buckwheat soba noodles are my absolute favourite!

    • thefitchen
      January 15, 2014

      It hits the spot! And soba noodles are going to become a common item around here. :)

      • Diane
        April 10, 2015

        I had forgotten how tasty these can be. Friday night didn’t really want to cook but glad I did.

        • thefitchen
          April 12, 2015

          Hi Diane –
          I’m a big fan of soba noodles. :) Glad you decided to cook and that you enjoyed the recipe!

      • mykus
        August 10, 2015

        Did you add the noodles back to the soup and veggies before or after the 15 min. simmer?

        • thefitchen
          August 10, 2015

          You’ll add the noodles and veggies before the final 15 minute simmer. :)

          • mykus
            August 11, 2015

            Thanks! ;=}

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