This Spinach and Soba Noodle Soup is a vibrant, nourishing bowl of comfort that comes together in just 30 minutes. Silky soba noodles mingle with tender spinach in a savory broth, creating a perfect balance of textures and flavors. Each spoonful is a delightful mix of earthy, umami-rich notes, making it an ideal meal for busy weeknights or cozy evenings.
Packed with wholesome ingredients, this soup is as satisfying as it is quick to prepare. The chewy noodles and fresh spinach offer a hearty yet light experience, while the aromatic broth warms you from the inside out. It’s a dish that feels indulgent without the fuss, proving that delicious, healthy meals can be effortlessly achieved.
Ingredients for Spinach and Soba Noodle Soup
- 1 tablespoon vegetable oil
- 6 oz shiitake mushrooms, sliced
- 8 oz cremini mushrooms, sliced
- 4 scallions, white and green parts separated and thinly sliced
- 1 garlic clove, minced
- 1 tablespoon peeled and minced fresh ginger
- 4 cups vegetable broth
- ½ package soba noodles or rice noodles (4.4 oz)
- 2 handfuls spinach, torn
- Juice of ½ to 1 lime, to taste
- 1 tablespoon tamari (or soy sauce as a substitute)
- Drizzle of sesame oil
- 2 tablespoons dried wakame flakes (optional)
- ¼ teaspoon red pepper flakes or sriracha (optional, for heat)
- ¼ cup chopped cilantro, for garnish (optional)
Step-by-Step Instructions
- In a medium-large pot, heat the vegetable oil over medium heat.
- Add the shiitake mushrooms, cremini mushrooms, white scallion slices, garlic, and ginger. Season with salt and sauté, stirring occasionally, until the mushrooms are tender, about 6-7 minutes.
- Pour in the vegetable broth and 3 cups water. Bring to a boil.
- Add the soba noodles (or rice noodles) and reduce the heat to a simmer.
- Stir in the spinach and wakame flakes (if using). Cook until the spinach is just wilted (still vibrant green) and the wakame is rehydrated, about 1-2 minutes.
- Add the lime juice, tamari, and a drizzle of sesame oil. Taste and adjust seasonings if needed.
- Serve hot, garnished with scallion greens, red pepper flakes or sriracha (if using), and cilantro (optional).
Perfect Pairings: Sauce and Topping Ideas
Elevate your Spinach and Soba Noodle Soup with a drizzle of chili oil for a spicy kick or a dollop of miso paste for added umami. For crunch, sprinkle with toasted sesame seeds or crushed peanuts. If you’re feeling adventurous, add a spoonful of pickled ginger for a tangy twist!
Quick Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the soup on the stovetop over medium heat, adding a splash of water or broth if the noodles have absorbed too much liquid. Avoid microwaving to keep the spinach vibrant and the noodles from becoming mushy.
Easy Recipe Variations to Try
Swap the soba noodles for udon or ramen noodles for a different texture. For a protein boost, add tofu cubes or shredded chicken. If you’re not a fan of mushrooms, try zucchini or carrots instead. The possibilities are endless!
Time-Saving Hacks for Busy Cooks
Pre-slice your mushrooms and scallions the night before to cut down on prep time. Use pre-minced garlic and ginger paste to skip the chopping. If you’re in a rush, substitute the fresh spinach with frozen spinach—just thaw and squeeze out excess water before adding.
Essential Equipment for This Recipe
A medium-large pot with a lid is key for this soup. A sharp chef’s knife will make slicing mushrooms and scallions a breeze. If you’re using dried wakame flakes, a small bowl for rehydrating them separately can be helpful. Don’t forget a wooden spoon for stirring!
Spinach and Soba Noodle Soup
Ingredients
- 1 tablespoon vegetable oil
- 6 oz shiitake mushrooms, sliced
- 8 oz cremini mushrooms, sliced
- 4 scallions, white and green parts separated and thinly sliced
- 1 clove garlic, minced
- 1 tablespoon peeled and minced fresh ginger
- 4 cups vegetable broth
- ½ package soba noodles or rice noodles (4.4 oz)
- 2 handfuls spinach, torn
- ½ to 1 lime, juiced to taste
- 1 tablespoon tamari
- drizzle sesame oil
- 2 tablespoons dried wakame flakes optional
- ¼ teaspoon red pepper flakes or sriracha optional
- ¼ cup chopped cilantro, for garnish optional
Instructions
- In a medium-large pot, heat the oil over medium heat. Add the mushrooms, white scallion slices, garlic, and ginger. Season with salt. Sauté, stirring occasionally, until mushrooms are tender, 6-7 minutes.
- Add the vegetable broth and three cups water and bring to a boil. Add the noodles and reduce to a simmer.
- Add the spinach and wakame flakes and cook until the spinach is just wilted (but still vibrant green) and the wakame is rehydrated (it rehydrates fast).
- Add the lime juice, tamari, and a drizzle of sesame oil. Taste and adjust seasonings if necessary.
- Top with scallion greens, red pepper flakes or sriracha, and cilantro (if using).