30 Minute Vegetarian Soba Soup with Mushrooms and Greens

Hellooooooo umami. If you’re obsessed with all things salty, savory and packed with umami goodness, I would like to introduce you to this Vegetarian Soba Soup.  Hungry reader, meet soba soup –  soup, meet hungry reader! I was in a soupy mood this week, especially after the first day of Spring gifted us with some snow and below-freezing temps. So after my last recipe which involves chopping piles and piles of herbs until you’ve gone through entire season of House of Cards… I really liked that this recipe comes together in less than 30 minutes. Seriously. From groceries to slurping a piping hot bowl of broth-y goodness in half an hour! So what are you waiting for!?

Vegetarian Soba Soup with Mushrooms and Chard

This soup comes together quickly and is light yet filling – yet you get all the benefits of a slowly cooked meal when the ginger, garlic and soy hit the mushrooms and that amazing umami scent wafts through the kitchen. It’s an unmistakable smell – almost meaty and smoky and oh so good! You can really use any greens you have however the Swiss chard works well because it’s hardy and doesn’t fall apart in the soup. Minimize your cook time by chopping the greens while the mushrooms are cooking then simply pop them in with the soba noodles and voila, 5 minutes later you have dinner!

30 Minute Vegetarian Soba Soup with Mushrooms and Chard

I’ve written this recipe as making 3 servings – but that’s really 3 *polite* servings… or more like 2 ‘I just got home from work and I need to eat before I’m done adulting for the day’ servings. The latter are usually how my weeknight dinners look. 😛 I hope the next time you get home on a weeknight hungry and tired you’ll make this delicious vegan soba recipe! Don’t forget to connect with me on Instagram @ahueats and tag your creations with #ahueats! 🙂

30 Minute Vegetarian Soba Soup with Mushrooms and Chard

Quick and easy vegetarian soba soup comes together in just 30 minutes. Vegan, vegetarian and filled with umami flavor – this Japanese soup is filled with mushrooms and greens.

30 Minute Vegetarian Soba Soup with Mushrooms and Greens

 

Author: Ahu Shahrabani

Nutrition Information

• Serves: 3

• Serving size: 1.5 cups (1/3 pot)
• Calories: 189

• Fat: 5
• Carbohydrates: 27
• Sugar: 6
• Sodium: 820
• Protein: 8

Recipe type: Soup

Cuisine: Japanese

Prep time:  5 mins

Cook time:  20 mins

Total time:  25 mins

Print

Quick and easy vegetarian soba soup comes together in just 30 minutes. Vegan, vegetarian and filled with umami flavor - this Japanese soup is filled with mushrooms and greens.

Ingredients

• 32 ounces vegetable stock
• 3 ounces soba noodles (I used spelt soba noodles)
• 1 bunch swiss chard or bok choy, washed and cut into bite sized pieces
• 1 6-oz package cremini mushrooms (also known as baby bella mushrooms), washed and sliced into ½ inch pieces
• 1 tablespoon olive oil
• 3 tablespoons low sodium soy sauce
• 3 cloves garlic, minced
• 1 tablespoon of ginger, grated
• Sesame seeds for garnish
• 1 teaspoon red pepper flakes (optional)

Instructions

1. Heat the olive oil in a pot over medium low heat for 2-3 minutes.
2. While the oil is heating, pat your mushroom slices dry then add them to the pot.
3. Gently saute the mushrooms for 4-5 minutes while occasionally stirring.
4. Add the grated ginger and minced garlic and stir until combined and fragrant.
5. Add the soy sauce and stir to make sure nothing is stuck to the bottom of the pan. If you want a little spicy kick, add the red pepper flakes (or hot sauce of choice, like sriracha) now.
6. Add the vegetable stock then cover the pot and allow the soup to come to a simmer.
7. Once the soup is simmering, add the chard and soba noodles.
8. Simmer for about 5 minutes.
9. Serve into bowls and garnish with sesame seeds just before eating.

Notes

Recipe adapted from this one from The Kitchn.

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