Asian soba noodle soup

We loooove noodle soup – it’s so easy to make and yet so nutritiousness.

makes: 4 servings
prep time: 10 min
cook time: 15 min

  • 500 ml mushroom or vegetable stock
  • 2 cups (500ml) of water
  • 350g sweet chili tofu nuggets (or use any other flavoured tofu, or use firm tofu chopped in “nugget” size and fry with sweet chili sauce)
  • 270g organic soba noodles (3-4 servings of noodles)
  • 2 carrots, sliced into thin rounds
  • 12 shiitake mushrooms, sliced
  • 120g fresh spinach
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • thumb size of fresh ginger, grated
  • 2 tbsp of sesame oil
  • 2 tbsp tamari or soy sauce
  • 2 tbsp miso paste
  • toppings: spring onion, sesame seeds, chili flakes, sprouts


Add the onion, garlic cloves and fresh ginger to a food processor and chop finely – or chop on a cutting board. Add them to a medium sized pot with a little bottom of water. Fry for a few minutes and then add the sesame oil, tamari, stock and water.

Let this simmer for 10 minutes on low heat.

In the meanwhile, add the tofu  nuggets to a stir fry and fry them on low heat. Don’t forget to turn them over!

Slice the carrots and add these to the stock.

With about 3-4 minutes to go, add the soba noodles to the stock.

Now add the mushrooms and miso paste.

To serve: add the broth and noodles to a bowl and top with fresh spinach, sprouts, tofu, spring onions, sesame seeds and chili flakes.


Per serving:
467 kcal
23g protein
16g fat
54g carbs

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