Soba Noodle Soup is such a wonderful go-to dish for those days when making an effort is not on the cards. Nothing could be more delicious and easy to make, and best of all, it’s very quick to create, meaning you can have a delectable dinner in front of you just half an hour after you get in from work.
Soba noodle soup’s benefits don’t end there. It’s a fantastic way to throw in plenty of your 5-a-day to the pot and make veggies exciting rather than an effort to eat.
You can even adapt this recipe easily to suit you. Just add more or less chilli depending on your taste, and if you prefer a more hot and sour style of soup, add a dash more rice wine vinegar or lime to make the broth really moreish!
Without further ado, here’s a really simple step-by-step recipe to making Soba noodle soup:
Lightly fry the aromatics; the chilli, garlic and ginger, in the sesame oil. Be careful not to cook them too much, you just need to release the flavour into the oil by gently softening everything.
Meanwhile cook your soba noodles as per the packet instructions. Under cook them just a little, as the final cooking stage will be in the broth.
Add 800ml of water to your aromatics pan, then when it comes to the boil add a vegetable stock cube and stir until dissolved.
Add the vegetables to the stock. You can pre-fry the mushrooms if you prefer them to have a more charred taste.
After about five minutes flavour the broth with the soy sauce, lime juice and rice wine vinegar. Taste as you go along, as you might need more or less depending on your preferences. The broth should be savoury with a sour kick from the lime and vinegar. You will not need salt or pepper thanks to the stock cube.
Add your cooked noodles to your serving bowl, and then use a ladle to pour the broth and vegetables on top.
All done! You’re now ready to enjoy delicious soba noodle soup. You could make the soup extra special with a sprinkling of sesame seeds on top too!