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Soba Noodle Soup with Vegetables, Ginger, and Garlic
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Soba Noodle Soup with Vegetables, Ginger, and Garlic

Servings 2

Ingredients

  • 1 Tbsp sesame oil
  • 3 Tbsp finely chopped garlic
  • 2 Tbsp finely chopped gingerroot
  • 1/2 tsp dried red pepper flakes
  • 4 shiitake mushrooms sliced
  • 4 cups vegetable stock
  • 1 Tbsp tamari or soy sauce
  • 2 Tbsp peanut butter
  • 3 oz soba noodles cooked and rinsed
  • 1 baby bok choy cut lengthwise into 6 pieces
  • 1/2 cup frozen edamame blanched
  • 3/4 cup shredded carrot
  • 1/2 cup green onion
  • 1 Tbsp rice or apple cider vinegar
  • Chili oil for serving optional

Instructions

  • In soup pot on low heat, add sesame oil and sauté garlic and gingerroot for about 2 minutes. Add red pepper flakes and sauté for 3 minutes more. Add mushrooms and stir occasionally, for about 2 minutes. Mushrooms will begin to soften and release a bit of their moisture. Add about 1/4 cup vegetable stock and stir, scraping up contents from bottom of pan. Add tamari and allow to simmer for a few minutes to concentrate the flavor before adding peanut butter and remaining stock. Let broth simmer gently for about 10 minutes, until warmed through.
  • Meanwhile, prepare 2 bowls by dividing noodles, bok choy, edamame, carrots, and green onion between them. When ready to serve, add vinegar to broth and ladle with mushrooms over each bowl. Add a spoonful of chili oil if you enjoy extra spice.