This hearty and healthy Soba Noodle Soup is packed with tender shitake mushrooms and tofu! It's easy to make and perfect for when you want to curl up to a huge bowl of food, but still keep those health goals in mind!
(The mushrooms for this recipe were provided by my friends at FungifiedFarm.com and are the best, most fresh mushrooms that can be found near Montgomery County, PA! Be sure to support them if you can!)
This Japanese inspired soup features two of my favorite ingredients... shitake mushrooms and soba noodles! Soba noodles are made primarily from buckwheat flour (making them a perfect gluten free option if you find a 100% buckwheat variety) and shitake mushrooms are tender, savory and packed with nutrients!
I love sitting down to a huge meal like this soup, so my goal is to make it as filling and nutrient dense as possible, without adding excessive calories. This soup hits all the marks, it's packed with protein from the soba and tofu, has loads of non-starchy veggies for health and most importantly is absolutely jam packed with flavor.
Not only is it delicious and nutritious, it's also super simple to make and can easily be customized with your own favorite veggies! As a busy parent, I have no time for labor intensive meals, and I know you don't either. So, let's dig into this delicious and simple meal!
If you enjoy big meals like this one, check out this Curried Red Lentil Noodle Soup or my favorite Loaded Sweet Potato Fries!
Why you'll love this recipe
This recipe is for you if...
- you want a simple soup that feels fancy!
- you love soba noodles & mushrooms!
- you like to eat a lot of food!
Shitake Mushrooms
Shitake mushrooms are a delightful culinary treasure! The mushrooms for this recipe were provided by my friends at FungifiedFarm.com!
Shitake mushrooms have a rich, savory flavor and are incredibly juicy. While the whole mushroom is edible, the stems are usually removed and saved to make a stock due to their thicker texture and longer cooking time. (So don't throw those stems out! Toss them in the freezer and make a broth!)
In this recipe, the real star is these Fungified Farm Shitake mushrooms! They are grown lovingly on a small farm in Montgomery County, PA and are the freshest mushrooms around! If you are local, be sure to support this family owned company! If you are not, you can still enjoy their dried goods, so go take a look!
Substitutions
- Gluten Free- to make this recipe gluten free, use a soba noodle that is 100% buckwheat flour and certified gluten free.
- Change up the toppings- I like to keep it simple with sliced scallions, sesame seeds and sriracha. But you can add any of your favorite toppings! Some other ideas that would be great are fresh herbs, like basil or crisp chili oil!
- Crisp up the tofu- if you want to add another layer of texture, try air frying your tofu like this and adding it as a topping at the end!
- Add your favorite veggies- You can swap out any of the veggies in this recipe for your favorites! In other variations, I've added bok choy, peppers and even air fried sweet potato!
- Boost the protein- While already rich in protein, you could also add in edamame to this dish for another protein boost!
Storage
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Slowly reheat the soup in a pot on the stove when you are ready to enjoy again.
Family Tip!
This recipe can be fun for the whole family! Start each bowl with noodles and broth and allow your family to select their own veggies and toppings to add so everyone has a taste of what they enjoy!
Related
Looking for other recipes like this? Try these:
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Recipe
Soba Soup with Shitake & Tofu
Ingredients
- 1 medium onion halved and thinly sliced
- ½-¾ lb shitake mushrooms sliced & hard stems removed
- pinch sea salt
- 2 tablespoons minced ginger
- 4-5 cups water
- 6 oz soba noodles (2 bundles)
- ¾ cup frozen corn fire roasted if available
- 2 medium carrots cut into matchsticks
- 8 oz firm tofu (half of a 14oz block) drained & cut into small cubes
- 3 large handfuls baby spinach
- 1 teaspoon sesame oil omit for oil free
- 2 tablespoon tamari may sub soy sauce
- 1 tablespoon rice vinegar
- 3 tablespoons tahini
- 1 tablespoons sriracha
- 2 tablespoons miso paste red or white
Optional Garnish
- 1-2 thinly sliced scallions
- nori thinly sliced
- sesame seeds
- sriracha
Instructions
- While preparing the soup, cook the soba noodles according to their package instructions and set to the side when finished. (To prevent sticking, toss with a teaspoon of sesame oil or simply rinse under warm water in the sink once in a while if oil free.)
- To a large stock pot over medium heat, add sliced onions, shitake mushrooms and a sprinkle of salt. Cook for 7 minutes until the onions are soft, stirring occasionally and adding splashes of water, broth or tamari to prevent sticking. Add minced ginger to the pot and stir.
- Add the water, corn and carrots to the pot and bring to a simmer. Once simmering, cook for 5 minutes or until the carrots are just cooked.
- While that is cooking, grab a small bowl and whisk together the sesame oil, tamari, rice vinegar, tahini, sriracha and miso until it's smooth and no chunks remain. Use a little of the soup base to thin if needed.
- Remove the soup from the heat and gently stir in the tofu, miso mixture and spinach. Taste broth and adjust salt to taste.
- To serve- Add a portion of soba noodles to a large bowl and spoon over the broth and veggies. Top with scallions, sesame seeds and more sriracha if you like!
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