This warm and comforting soba noodle soup is a delightful mix of thin buckwheat noodles, fresh veggies, and a simple broth. It’s perfect for a cozy meal!
Honestly, I love how quickly it comes together. Just simmer the broth, add the noodles, and voilà! It’s a hug in a bowl, especially on rainy days! 🌧️
Key Ingredients & Substitutions
Dashi Broth: Dashi adds a rich, umami flavor to the soup. If you’re vegetarian, opt for vegetable broth or make a simple kombu dashi with seaweed instead.
Soba Noodles: These buckwheat noodles are gluten-free and nutty in flavor. If you need a substitute, you can use rice noodles or whole wheat spaghetti, though the flavor will differ a bit.
Mirin: This sweet rice wine gives the broth depth. If you don’t have mirin, you can use a mix of rice vinegar and sugar. Just adjust to taste!
Wakame Seaweed: This adds a wonderful texture. If you can’t find it, try using spinach or kale as a fresh green element instead.
Soft-Boiled Eggs: These add creaminess to the soup. For a vegan option, omit the egg or replace it with sliced avocado.
How Do I Make Perfect Soft-Boiled Eggs?
Soft-boiled eggs are a great addition to the soba noodle soup, but getting them just right can be tricky! Here’s how:
- Start with cold eggs directly from the fridge.
- Boil water in a saucepan and gently lower the eggs in. Set a timer for 6-7 minutes.
- Once the time is up, immediately transfer eggs to a bowl of ice water. This stops the cooking process.
- Let them sit for a few minutes, then gently peel. This way, you have a creamy yolk perfect for the soup!
These steps ensure your eggs are perfectly cooked without being too runny or overdone!
How to Make Soba Noodle Soup
Ingredients You’ll Need:
- 4 cups dashi broth (or vegetable broth for vegetarian)
- 1/4 cup soy sauce
- 2 tbsp mirin (Japanese sweet rice wine)
- 200g soba noodles
- 4 shiitake or white mushrooms, thinly sliced
- 2 soft-boiled eggs
- 1 cup fresh wakame seaweed (rehydrated if dry)
- 2 green onions, sliced into long strips
- A small handful of shredded nori (roasted seaweed sheets)
- Chili threads (optional, for garnish)
How Much Time Will You Need?
This delicious soba noodle soup will take about 20-25 minutes to prepare. That includes time to boil the eggs, cook the noodles, and simmer the broth and veggies. It’s a quick and satisfying meal perfect for any day!
Step-by-Step Instructions:
1. Prepare the Soft-Boiled Eggs:
Start by boiling your eggs. Gently place them in a pot of boiling water and cook for 6-7 minutes. Once done, transfer them to a bowl of cold water to cool quickly. This makes peeling easier later!
2. Cook the Soba Noodles:
Next, cook the soba noodles according to the package instructions; usually, this means boiling them for about 4-5 minutes. After cooking, drain them and rinse under cold water to stop cooking and remove any stickiness.
3. Prepare the Broth:
In a medium pot, bring your dashi broth to a gentle simmer. Once heated, stir in the soy sauce and mirin. This adds a fantastic flavor to your soup!
4. Add Vegetables:
Now, add the sliced mushrooms and wakame seaweed to the broth. Let them cook for about 2-3 minutes, until the mushrooms are tender and the seaweed is rehydrated and flavorful.
5. Assemble the Bowls:
Divide the cooked soba noodles into serving bowls. Then, pour the hot broth with mushrooms and seaweed over the noodles. The warmth will brighten everything up!
6. Add the Eggs and Garnishes:
Carefully halve the soft-boiled eggs and place half an egg in each bowl. Garnish with sliced green onions, shredded nori, and if you like a touch of heat, some chili threads.
7. Serve and Enjoy:
Serve your soba noodle soup right away with chopsticks and a soup spoon. Enjoy the warmth and deliciousness of this comforting dish!
Can I Make This Soup Vegetarian?
Absolutely! Simply use vegetable broth instead of dashi. The mirin and soy sauce enrich the flavor, so it will still be delicious!
What Can I Substitute for Soba Noodles?
If you can’t find soba noodles, you can use rice noodles or whole wheat spaghetti. The texture will be different, but they will still work well in the soup!
Can I Store Leftovers?
Yes! Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a little water if it thickens.
How Do I Rehydrate Dried Wakame Seaweed?
To rehydrate dried wakame, soak it in warm water for about 10-15 minutes until it expands and becomes tender. Drain and add it to your soup for that wonderful sea flavor!