Several years ago a friend took me to this quaint authentic Vietnamese restaurant, Pho Mac. and I fell in love with their noodle soup. It was my first time experiencing the herb combination of mint, cilantro, basil and flat leaf parsley, such a fresh combo. But that’s not all, the soup was topped with crunchy bean sprouts and jalapeno, that did it for me, whenever I go there I always get that soup.
So this dish is inspired by that soup.
The difference between their soup and my version is the addition of carrots, parsnips and toasted sesame oil.
The restaurant version of the soup was served with a spicy sweet sauce, so I created my version as well. A combination of tamari, agave, sesame oil, ginger, garlic and hot chili oil served alongside sriracha sauce.The perfect balance of heat and sweet.
I kept this version pretty simple, but you can easily add sliced mushrooms, bok choy or any other vegetable you choose.
This protein, power-packed soup will fill you and thrill you!
Soba Noodle Soup
- Prep Time: 5 mins
- Cook Time: 4 mins
- Total Time: 9 mins
Print Recipe
Pin RecipeIngredients
- 6 cups vegetarian vegetable stock
- 1 tablespoon minced garlic
- 1 1/2 teaspoon minced fresh ginger
- 1 tablespoon toasted sesame oil
- 1 large carrot, spirilized or julienned
- 1 large parsnip, spirilized or julienned
- 8 oz. soba buckwheat noodles
- 1 tablespoon tamari
- 1 tablespoon agave nectar
- 1 tablespoon tomato paste
- 1/2 teaspoon minced ginger
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon hot chili oil
- sriracha hot chili sauce
Instructions
- Pour stock into a large pot, add in 1 tablespoon of minced garlic, 1 1/2 teaspoon of minced ginger and 1 tablespoon toasted sesame oil to stock, stir to mix and bring tto a boil.
- While the stock is coming to a boil, sprailize or jullien the carrot and parsnip, set aside.
- When the water come to a boil add soba noodles to stock pot, stir and prepare according to package directions. My noodles only took 4 minutes to cook.
- During the last minute of cooking time for the noodles stir in the carrots and parnips. After final minute of cooking, cover and remove from burner.
- In a small bowl mix together tamari, agave, tomato paste, 1/2 teaspoon minced ginger, garlic and hot chili oil.
- Fill half of a small condiment dish with sriracha hot chili sauce fill the other half with the tamari sauce mixture.
- Spoon soba noodles into serving bowls and garnish with scallions, sprouts, chopped cilantro, mint and parsley and sliced jalapeno.
- Serve with the tamari and hot sauce.
Notes
Garnish your noodles with scallions,cilantro, parsley, mint, sprouts and jalapeno.
Nutrition
- Serving Size: 1 cup
- Calories: 193
- Sugar: 4.8
- Sodium: 534.1
- Fat: 3.1
- Saturated Fat: 0.4
- Carbohydrates: 38.2
- Fiber: 2
- Protein: 6.5
If you make this please share your experience with a comment below and share a picture on Instagram with the hashtag #thewholeserving, I’d love to see your version!
Shared with: Marilyn’s Treats-Anything Goes, Lou Lou Girls-Fabulous Party #65
Hi! Here from #AnythingGoes. Having troubles pinning your link, it isn’t bringing up your image. It may be a jetpack share problem. Will try again tomorrow. Sharing on the other socials tho! Thanks for linking!
★★★★★
Thanks for letting me know.
I love this type of cooking as the vegetables are only slightly cooked so retain their goodness. Thanks for sharing with us at #AnythingGoes
This recipe looks wonderful!!
Thanks Marla, your Sesame Noodles look rather tasty as well.
This soup looks absolutely fantastic!!!
Thanks Jocelyn
I love how you spiralized the veggies in this soup— I would have never thought to do that! It looks absolutely delicious 🙂
Thanks Liz, I hope you give this a try and love it as much as I do!