Soba Noodle Soup

This ridiculous winter has been perfect for soup.

Soup ingredients


I made a fantastic soba noodle soup the other night that was perfect for a warm up after shoveling. Above you can see all the ingredients spread out on the cutting board.


  • 1 bundle soba noodles
  • 1  heaping cup snow peas
  • 1 cup sliced mushrooms
  • 2 medium carrots, scrubbed and sliced
  • 1 small bok choy, sliced into ribbons
  • 1 inch of ginger, grated
  • 1 clove of garlic, minced
  • 4 scallions, sliced
  • 1 tablespoon miso
  • 2 tablespoons soy sauce
  • 1 tsp sesame seeds (white or black)
  • 1 tsp cumin
  • 1 tsp curry
  • 1 tablespoon oil
  • 2 cups vegetable broth
  • water


  1. Heat the oil in a large pot (I used a 5 qt) over medium heat.  Add the mushrooms and scallions and stir until they begin to soften, a bout 3 minutes. Add the carrots, ginger, garlic, cumin and curry and stir for about 3 minutes.
  2. Add the miso and soy sauce and stir to coat the vegetables in the pan. Add the snow peas and bok choy*, then add the vegetable broth. Bring the liquid to a soft boil.
  3. Add the soba noodles and, if needed, enough water to just cover all the ingredients. Return to a boil, then simmer for 10 minutes. Serve immediately.

* I wrote this recipe exactly as I cooked it. If you like your snow peas and bok choy a little crisper, add them after the noodles have returned to a boil.

Soup in bowl


2 thoughts on “Soba Noodle Soup

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