Is it a noodle? Is it a soup? It’s a noodle soup! This specific soupy soba noodle recipe is a true personal superhero too, because it’s rescued me from countless dreary dinners. It requires just a handful of ingredients, is super easy to whip up, and can be ready in 15-20 minutes flat.
It is also infinitely customizable. You can pare it down to the basics or fancy it up with extra toppings and additions. And that’s not all. This comforting, warm, hug-in-a-bowl is a single skillet recipe that takes care of your proteins, greens, healthy carbs, and serves up a nutrient dense meal. Need more protein? Double up the tofu, paneer, or add chicken. Want more greens? Bung in some broccoli, fresh green beans, spinach, and Thai basil. And you really don’t need to worry about this being a carb heavy meal, because it has our hero ingredient: soba noodles!
What are soba noodles, you ask?
Soba noodles are a delicious and healthy alternative to regular noodles, or even pasta. I first discovered soba noodles a couple of years ago and have pretty much swapped them for regular noodles in my cooking. The most authentic kind of soba noodles are usually made with only buckwheat flour. Some brands use a mix of buckwheat flour and whole wheat flour though. This is probably because buckwheat flour can be challenging to work with. (As someone who’s struggled with buckwheat flour puris a couple of times, I can vouch for that!) There are a couple of brands that use maida in their ingredients as well, but I prefer the wholewheat ones. The 100% buckwheat flour ones are harder to find and the few brands I did come across were super expensive. (If you know of any good 100% buckwheat flour brands, please let me know!)
In terms of their nutritional profile, soba noodles are rich in fibre, vitamins, and minerals and are an excellent plant-based protein source. I find them to be a terrific replacement for noodles in most of the stir-fry recipes I make. Plus they taste great too; they have a really earthy, nutty flavour that I love, AND they taste just as good served cold. So they’re right up there on the list when I’m thinking of cold salads or even just cold noodles with a dipping sauce.
Without further ado then, let’s dive into this delicious soupy soba noodle recipe
This recipe is excellent for rain drenched weeknights or cold winter evenings. Or for those tired, post-work-weeknights when you want to eat something comforting and healthy, that also tastes really good. Here’s what you need to put this fantastic dish together:
Note: This recipe serves about 4 reasonably hungry people
Ingredients:
- About 200-250gm soba noodles
- 1 carrot cut in thin strips
- 1 bell pepper, sliced thin
- 1/2 a cup of cabbage, sliced finely
- A handful of mushrooms, sliced thin
- 1/2 a bunch of spring onion bulbs, sliced thin. Keep some greens, finely chopped, for garnishing later
- 1 small head of bok choy, roughly torn
- Loooots of garlic! Or tone it down if you’re not a fan
- A hint of ginger, minced. Add more, if you like
- One star anise
- Sauce mix: 2 tablespoons rice vinegar, 2 tablespoons soy sauce
- More garnishes: Chopped coriander, 2 tablespoons toasted sesame seeds
- Optional add in to the sauce mix: 1 tablespoon toasted sesame oil if you like, 1 tablespoon sweet chilli sauce if you want a hint of sweetness
- Optional add-ins: Cubed tofu or paneer
How to prep your soupy soba noodles:
Heat up some oil in a wok. Add the spring onion whites, ginger, garlic, and mushrooms. Stir fry for 3-4 minutes on high heat. Add a cup of chicken or vegetable stock. Here’s a quick and easy vegetable stock recipe you can use. OR, if you’re seriously tired, you can use a pack of ready to cook soup.
Adjust the quantity of water based on how soupy you like your soba noodles. Add a star anise and bring the broth to a slow boil.
Now bung in all your veggies: carrot, bell pepper, bok choy, cabbage. If you want to add in some protein in the form of tofu or paneer, now’s the time to bung that in too. Add in your sauce mix, adjust the salt. Cook till the veggies are done. You don’t want them all soggy and overcooked, just nice and with their crunch, so watch carefully at this stage.
While your broth is coming to a gentle boil, prep your soba noodles. Cook as per the instructions on the package. The noodles should be al-dente. Once they’re done, drain them in cool water to retain the texture.
Back to your broth. Garnish with the chopped spring greens and finely chopped coriander. Add some toasted sesame seeds if you like. And some cracked pepper. And ta-daaa! Done!
Assemble your noodles in a fancy dish (don’t wait for a special occasion!). Pour the broth over. Serve with some sliced cucumber, a wedge of lemon, a boiled egg or two. Your perfect, soupy, comfort bowl is ready.
What’s your Friday evening looking like?
I love this dish because it’s super simple, and can be whipped up in a jiffy. And it’s a big hit with the kids. Because, noodles. Plus it’s SO customisable. Tone the veggies up or down depending on what you like. Add in some chicken breast or crispy shrimp. Pile on some fried eggs if you fancy. Play with the sauces, there’s just so much you can do with it!
What are you cooking tonight? If you do give this recipe a try, let us know in the comments below, or hit us up on Instagram. And if you have any Friday special recipes you’d like to share with us, write to us at wellthinest@gmail.com!