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    Home » Recipes » Soups and Stews

    Soba Noodle Soup

    Jun 26, 2015 ·

    Jump to Recipe·Print Recipe

    Sesame-&-Ginger-Soba-Noodles-TT2

    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.

    Spirilized-Veggies

    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.

    Sesame-&-Ginger-Soba-Noodles.3

    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!

    Sesame-&-Ginger-Soba-Noodles.2

    Print
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    Soba Noodle Soup

    ★★★★★ 5 from 1 reviews
    • Author: Celeste @TheWholeServing
    • Prep Time: 5 mins
    • Cook Time: 4 mins
    • Total Time: 9 mins
    Print Recipe
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    Ingredients

    Units Scale
    • 6 cups vegetarian vegetable stock
    • 1 tablespoon minced garlic
    • 1 ½ 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
    • ½ teaspoon minced ginger
    • ½ teaspoon garlic, minced
    • ½ teaspoon hot chili oil
    • sriracha hot chili sauce

    Instructions

    1. Pour stock into a large pot, add in 1 tablespoon of minced garlic, 1 ½ teaspoon of minced ginger and 1 tablespoon toasted sesame oil to stock, stir to mix and bring tto a boil.
    2. While the stock is coming to a boil, sprailize or jullien the carrot and parsnip, set aside.
    3. 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.
    4. 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.
    5. In a small bowl mix together tamari, agave, tomato paste, ½ teaspoon minced ginger, garlic and hot chili oil.
    6. Fill half of a small condiment dish with sriracha hot chili sauce fill the other half with the tamari sauce mixture.
    7. Spoon soba noodles into serving bowls and garnish with scallions, sprouts, chopped cilantro, mint and parsley and sliced jalapeno.
    8. 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

    Did you make this recipe?

    Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

    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!

    Sesame-&-Ginger-Soba-Noodles-Titled

     

    Shared with: Marilyn's Treats-Anything Goes, Lou Lou Girls-Fabulous Party #65

    More Soups and Stews

    • Creamy Butternut Soup with Sweet Potatoes
    • Creamy Rosemary Chicken Soup
    • Easy Vegan Tempeh Pho
    • Sun-Dried Tomato and Chickpea Soup

    About Celeste

    Reader Interactions

    Comments

    1. Marilyn says

      June 29, 2015 at 9:06 pm

      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!

      ★★★★★

      • Celeste says

        June 30, 2015 at 3:07 am

        Thanks for letting me know.

    2. sue says

      June 30, 2015 at 4:02 pm

      I love this type of cooking as the vegetables are only slightly cooked so retain their goodness. Thanks for sharing with us at #AnythingGoes

    3. marla says

      July 06, 2015 at 7:28 am

      This recipe looks wonderful!!

      • Celeste says

        July 06, 2015 at 7:25 pm

        Thanks Marla, your Sesame Noodles look rather tasty as well.

    4. Jocelyn (Grandbaby cakes) says

      July 12, 2015 at 8:27 pm

      This soup looks absolutely fantastic!!!

      • Celeste says

        July 12, 2015 at 8:32 pm

        Thanks Jocelyn

    5. Liz says

      August 02, 2015 at 7:07 pm

      I love how you spiralized the veggies in this soup--- I would have never thought to do that! It looks absolutely delicious 🙂

      • Celeste says

        August 02, 2015 at 7:14 pm

        Thanks Liz, I hope you give this a try and love it as much as I do!

    Trackbacks

    1. Easy Vegan Tempeh Pho - The Whole Serving says:
      at

      […] you like this recipe here are some others you might like. Check them out. Sesame and Ginger Soba Noodle Soup, Spicy Ramen Vegetable Stir-Fry, Spicy Teriyaki Ramen with Sriracha. […]

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    Hello and welcome!

    I’m Celeste the content creator, recipe developer, and food photographer here at The Whole Serving. I’ve been blogging for over ten years and I absolutely love creating and photographing tasty recipes.

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