Soba Noodle Soup

Recipe

Soup, Chili & Stew
Soba Noodle Soup

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User Rating

4.25 out of 5 stars
Rate it:
4 ratings

Recipe Data

4
Servings
5min
Prep
30min
Total

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Description

If you're gluten-free and/or vegetarian, never miss out on ramen bowls again! Our Soba Noodle Soup is made with naturally gluten-free buckwheat noodles, also called soba noodles. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
2 tbsp. Hy-Vee canola oil
½ (5-oz.) pkg. sliced fresh shiitake mushrooms
6 c. Hy-Vee 33%-less-sodium chicken broth, divided
¾ c. carrots, julienne-cut or pre-shredded
1 (2-inch) pice fresh ginger, peeled and cut into 1-inch matchsticks
3 oz. soba noodles, dry
½ c. frozen shelled edamame
1 small head baby bok choy, cut lengthwise into quarters
2 mini sweet red bell peppers, sliced crosswise
4 Hy-Vee Short Cuts hard-boiled eggs, halved lengthwise
Black sesame seeds, for garnish

Things To Grab

  • Large saucepan
  • 2 small bowls
  • Slotted spoon
  • Ladle

Directions

  1. Heat oil in a large saucepan. Add mushrooms. Cook over low heat for 4 to 5 minutes or until tender, stirring occasionally. Transfer mushrooms to a bowl; set aside. 

  2. Add 1 cup broth and carrots to saucepan. Bring to boiling; reduce heat. Simmer, uncovered 1 to 2 minutes or until crisp-tender. Using a slotted spoon, transfer carrots to a separate bowl. 

  3. Add remaining 5 cups broth and ginger to the saucepan. Bring to boiling. Remove ginger pieces with slotted spoon; discard. Add noodles, edamame, bok choy, and red peppers; cook 3 to 4 minutes or until noodles are tender and vegetables are crisp-tender. Stir in mushrooms. Ladle soup into bowls, adding bok choy to each. Top with carrots and eggs. Garnish with black sesame seeds.

Nutrition facts

Servings

280 Calories per serving

Amounts Per Serving

  • Total Fat: 14g
  • Cholesterol: 185mg
  • Sodium: 1010mg
  • Total Carbohydrates: 24g
  • Protein: 14g

Daily Values

0%
Iron 6%
0%
Calcium 6%
0%
Vitamin D 6%
0%
Potassium 6%