Description
This Spicy Soba Noodle Veggie Soup is a quick and flavorful meal, perfect for a weeknight dinner. It’s packed with fresh vegetables, satisfying soba noodles, and a delicious, spicy broth.
Ingredients
Scale
- 8 ounces soba noodles
- 1 tablespoon sesame oil
- 1 red bell pepper, thinly sliced
- 1 cup sliced shiitake mushrooms
- 1 cup chopped broccoli florets
- 1 carrot, thinly sliced
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 4 cups vegetable broth
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1–2 teaspoons sriracha (or to taste)
- 1/4 cup chopped green onions, for garnish
- Sesame seeds, for garnish
Instructions
- Cook soba noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.
- Heat sesame oil in a large pot or Dutch oven over medium-high heat. Add red bell pepper, shiitake mushrooms, broccoli, and carrot. Cook for 5-7 minutes, or until vegetables begin to soften.
- Add minced garlic and grated ginger to the pot and cook for 1 minute more, until fragrant.
- Pour in vegetable broth, soy sauce, rice vinegar, and sriracha. Bring to a simmer.
- Add the cooked soba noodles to the soup and heat through.
- Serve hot, garnished with chopped green onions and sesame seeds.
Notes
- Adjust the amount of sriracha to control the spice level.
- Feel free to add other vegetables to the soup, such as snow peas, snap peas, or bok choy.
- For a richer broth, you can add a tablespoon of miso paste.
- This soup is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
