Vegan Soba Noodle Soup

This Vegan Soba Noodle Soup is a comforting, umami-rich dish that combines buckwheat noodles with a savory vegetable broth and an array of fresh toppings. It's not only delicious but also packed with nutrients, making it a perfect meal for any time of the year.

Ingredients

• Soba noodles - 160 grams
• Vegetable broth - 1 liter
• Soy sauce - 3 tablespoons
• Miso paste - 1 tablespoon
• Fresh ginger - 1 tablespoon, grated
• Garlic - 2 cloves, minced
• Carrot - 1 medium, julienned
• Shiitake mushrooms - 100 grams, sliced
• Green onions - 2, chopped
• Spinach - 100 grams
• Sesame oil - 1 tablespoon
• Tofu - 200 grams, cubed
• Nori sheets - 2, cut into strips
• Sesame seeds - 1 tablespoon, toasted

Steps

1. In a pot, heat sesame oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
2. Add the sliced shiitake mushrooms and julienned carrot to the pot. Cook for 3-4 minutes until the vegetables are tender.
3. Pour in the vegetable broth and bring to a simmer. Stir in the soy sauce and miso paste until dissolved.
4. Add the soba noodles to the pot and cook according to package instructions, usually about 4-5 minutes.
5. In the last minute of cooking, add the spinach and cubed tofu to heat through.
6. Remove from heat and serve the soup in bowls, garnished with chopped green onions, nori strips, and toasted sesame seeds.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 900 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 1 L

Health Benefits

• Rich in antioxidants from vegetables, promoting overall health.
• Good source of plant-based protein from tofu and soba noodles.

Tags