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Soba Noodle Soup
By
DK
on Jun 09, 2010
Its amazing how from being an total soup hater, I have now become a total soup'o'holic! ;). Most of my lunches when I am forced to cook for me alone consists of a bowl of a soup and some wholegrain bread. Also for a person working from home, it can be sometimes irritating to break my attention to go cook. But a grumbling tummy is never a great companion when you have deadlines in mind. Such cases also make lots of room for burning in my kitchen cos I try to cook and work at the same time. Most of the times it works, but in certain cases, I get too involved and forget that I had something on the stove. Hence such fool proof dishes ;)
Last week, when I was in no mood to cook, I went to my old standby - Soup. I have a well stocked pantry with whole grains this and that. I sometimes resent that it totally lacks the good stuff - those crunchy chips, that velvety and nutty Kit Kat or chilling vanilla ice cream. Sigh! I have no one but me to blame - no waitta minute. Can't be so selfish, lemme be generous and share some with my better half. I have this principle of going shopping full. Never hungry which makes sure that I never indulge.Yeah - all that self control sh*t never works! I have to cheat my system. Of course, later on I am busy cursing my resolve and not have any "good stuff" in the pantry - but got to make do with what I have right?
Anyways, coming back to the recipe. This takes like 10-15 min to make, is a breeze to prepare and you dont have slave over the stove as such. Multitasking - totally OK! :) This recipe is from "Complete Vegetarian Cookbook" and has gone into my repertoire. I have adapted it to suit my pantry and tastes.
Anyways, coming back to the recipe. This takes like 10-15 min to make, is a breeze to prepare and you dont have slave over the stove as such. Multitasking - totally OK! :) This recipe is from "Complete Vegetarian Cookbook" and has gone into my repertoire. I have adapted it to suit my pantry and tastes.
Basic Information
Prep Time: Under 15 min
Cook Time: Under 15 min
Serves: 2 people
Ingredients
- Around 4 Oz packet of Buckwheat Soba Noodles, cooked as per packet instructions
- 3-4 shiitake mushrooms, stems removed and sliced
- 1 liter of water or vegetable stock
- 1 cup snow peas, cut into thin strips
- 1 large carrot, cut into thin strips
- 1-2 cloves of garlic, minced
- 3-4 spring onions, sliced
- less than 1 inch piece of ginger, cut into julienne strips
- 2-3 tbsp low sodium soy sauce (or as per taste)
- few cilantro sprigs for garnish
- salt if needed, to taste
Method
1
Once the noodles are cooked, drain and rinse it lightly with cold water. set aside.
2
Meanwhile, combine the water/stock, mushrooms, snow peas, carrot, garlic,onions and ginger in a saucepan. bring it to a boil and then simmer in low heat for few more minutes until vegetables are tender.
3
Add the soy sauce and cook for another 3-4 minutes.
4
Divide the noodles among soup bowls.
5
Ladle the hot liquid on top of the noodles
and Serve Hot garnished with cilantro. You can add few tbsp of mirin or sake along the soy sauce if using.
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25 Responses to “Soba Noodle Soup”
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chef jaycee – says:
December 28th, 2011 on 4:25 pm
Everything about this dish made sense….With the exception of the garnish…Cilantro should be used for mexican, or spanish dishes..
Totally incorrect – Homeland Chinese use Cilantro in Many if not most of their dishes. It is NOT limited to Mexican or Spanish dishes.
I am Asian and it’s in many of our countries favorite dishes.
this is for chef jaycee as well cilantro or coriander we call it here in aust comes from europe africa and asia so being an asian herb ud think they’d use it the spanish had imported it from asia like pasta was taken from asia as well and people believe its italian.
Hello! Looking forward to trying out this soup! Sounds yummy!
This is for Chef Jaycee, Cilantro is used in Thai and Asian dishes quite a bit so your statement is wrong. It’s not just for Mexican or Spanish dishes. Just an FYI
I just made this. It wasn’t bad. I’d give it 3.5 stars. Though, it may have to do a little with how I made it. Being I hate mushrooms for the most part, I substituted them with tofu. I like tofu and all but I don’t think it went too well with this. I’ll have to try it again with shrimp or something.
Loved your Paneer Fried Rice. Just made it for dinner. Just discovered your blog today.
Where do you get buckwheat soba noodles, frozen Udon noodles etc. from ??
Thank you so much
. I get it from Whole Foods Market –DK
Cilantro is used alot in Asian cooking. This is whats for dinner tonight. Thanks
Everything about this dish made sense….With the exception of the garnish…Cilantro should be used for mexican, or spanish dishes..
You are free to restrict yourself you know
…As I mention, this recipe is based on “my pantry and tastes.”
i did this at skool and my teachers loved it thanks i owe u a lot
hi,
i wanted to know if you had tried making stir fry with these noodles something like hakka noddles.These noddles look prety healthy and want to give them a try that way as m not big on soups.
yes I have. Will post them the next time I make them
this looks yummy and healthy. i also make variation of this noodle soup. only difference is that i add either lemon grass or grated lemon rind to the veg stock and boil them and strain them before adding vegetables
Great way to use soba noodles!!
Delicious and healthy soup..Looks very inviting!
Yummy healthy and nourishing meal. I work form home too and can completely relate to sudden food cravings in the middle of work and also forgetting food on the stove immersed in work:-))
This soup looks yummy. At the first instance I mistook it as a nonvegetarian soup. Nice to read it as vegetarian.
I love soup! I never get to order something like this at a restaurant because they invariably use chicken stock. This is going in my bookmarks