Asian Soba Noodle Soup

Adapted from Everyday Food: Fresh Flavor Fast

This very simple soup has it all – a substantial serving of vegetables, lean protein, complex carbs and a fairly high child-approval rating. It also takes 20 minutes start to finish. It will be a regular in our winter rotation.

  • 4 cups chicken or vegetable broth
  • 1 tablespoon grated fresh ginger root
  • 2 garlic cloves, thinly sliced
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups water
  • 4 oz. soba noodles
  • 14 oz. extra firm tofu, drained and cut into cubes
  • 1 red bell pepper, seeded and sliced into thin strips
  • 2 cups snow peas, trimmed and sliced on the diagonal
  • Juice of 2 limes
  • 2 scallions, thinly sliced (white and light green parts)
  • Cilantro (optional)
  • Kosher salt
  • In a large stock pot, bring broth, ginger, garlic, red pepper and water to a boil. Add the noodles and cook for about 2 minutes less than package directions indicate (roughly 6 minutes). Add the tofu, pepper and snow peas and cook for another 2 minutes. Tofu should be just heated through and vegetables will be crisp-tender. Off the heat, add lime juice and scallions. Season with kosher salt, if needed. Garnish with cilantro, if desired.
  • Quick Tips
  • 1. The original recipe called for chicken instead of tofu. You may also consider using shrimp. If you make these substitutions, you will want to be sure the protein is cooked through before removing it from the heat source. It should only take a few minutes if the chicken is thinly sliced.
  • 2. This is a very forgiving recipe. You may want to experiment with other vegetables as well, such as baby corn, peas, sliced green beans or mushrooms. Use what your family likes and make it your own.
  • 3. The amount of salt you will need to add at the end is highly dependent upon the amount of salt in the broth you use. I like to use my own homemade chicken broth in this recipe, which tends not to be very salty. I always reason that I can add salt later. I had to add a fair bit of salt to this recipe as a result. Commercially available stock is typically a bit saltier than what I make on my own.

Preparation time: 15 minute(s)

Cooking time: 8 minute(s)

Number of servings (yield): 4

2 responses to “Asian Soba Noodle Soup”

  1. Tammi says:

    OMG…this is so yummy! It’s beautiful to look at, and with the lime juice (and commercial veg stock) I didn’t think it needed salt at all. I made it ahead for my lunches this week and I can’t wait to have some…thx!!

    • Alicia says:

      So glad you enjoyed! It may be the perfect soup. I love the combination of sour and hot. Thanks for your comment, Tammi.

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