Soba Noodle Soup with Vegetables, Ginger, and Garlic

This soup takes a shortcut to flavor by adding ginger, garlic, and a dash of heat to your favorite vegetable stock. It’s further enriched with mushrooms, soy sauce, and a dash of peanut butter for a rich broth that’s poured over prepared vegetables, in this case edamame, bok choy, carrots, and green onion. Feel free to vary the ingredients with whatever you have in your fridge. You can kick the spice level up by serving it with a spoonful of your favorite chili oil.

This recipe originally appeared on alive.com as “Soba Noodle Soup with Vegetables, Ginger, and Garlic.”

Soba Noodle Soup with Vegetables, Ginger, and Garlic

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Servings

2

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Ingredients

• 1 Tbsp sesame oil
• 3 Tbsp finely chopped garlic
• 2 Tbsp finely chopped gingerroot
• 1/2 tsp dried red pepper flakes
• 4 shiitake mushrooms sliced
• 4 cups vegetable stock
• 1 Tbsp tamari or soy sauce
• 2 Tbsp peanut butter
• 3 oz soba noodles cooked and rinsed
• 1 baby bok choy cut lengthwise into 6 pieces
• 1/2 cup frozen edamame blanched
• 3/4 cup shredded carrot
• 1/2 cup green onion
• 1 Tbsp rice or apple cider vinegar
• Chili oil for serving optional

Ingredients 1 Tbsp sesame oil 3 Tbsp finely chopped garlic 2 Tbsp finely chopped gingerroot 1/2 tsp dried red pepper flakes 4 shiitake mushrooms sliced 4 cups vegetable stock 1 Tbsp tamari or soy sauce 2 Tbsp peanut butter 3 oz soba noodles cooked and rinsed 1 baby bok choy cut lengthwise into 6 pieces 1/2 cup frozen edamame blanched 3/4 cup shredded carrot 1/2 cup green onion 1 Tbsp rice or apple cider vinegar Chili oil for serving optional

Servings 2 Print Recipe

Instructions

1. In soup pot on low heat, add sesame oil and sauté garlic and gingerroot for about 2 minutes. Add red pepper flakes and sauté for 3 minutes more. Add mushrooms and stir occasionally, for about 2 minutes. Mushrooms will begin to soften and release a bit of their moisture. Add about 1/4 cup vegetable stock and stir, scraping up contents from bottom of pan. Add tamari and allow to simmer for a few minutes to concentrate the flavor before adding peanut butter and remaining stock. Let broth simmer gently for about 10 minutes, until warmed through.
2. Meanwhile, prepare 2 bowls by dividing noodles, bok choy, edamame, carrots, and green onion between them. When ready to serve, add vinegar to broth and ladle with mushrooms over each bowl. Add a spoonful of chili oil if you enjoy extra spice.