Soba vegetable soup is one of those foods that literally warms my heart. It’s the first thing I crave the second the weather starts shifting to colder temperatures. The best part about it is that it takes only 30 minutes to cook from start to finish. Ps. These noodles are made with 100% buckwheat for the gluten sensitive.



1. Pour two boxes of vegetable broth into a large pot and the minced garlic clove on medium heat.

2. While the broth is heating up chop up all your veggies, starting with the onions and bok choy then chops the rest.

3. Add sliced onions and bok choy into the pot with the broth first for 5 minutes before adding in the rest of the vegetables.

4. After 5 minutes add the rest of the ingredients and seasoning and let simmer on medium heat for 20 minutes.

5. Boil another pot of water in a large pot for the soba noodles. Bring the water to boil then add the noodles while the soup on the other burner is cooking.

6. Reduce the heat to a simmer and leave for 5-8 minutes until the noodles are fully soft and cooked then add chopped cilantro on top (optional).

7. Strain the noodles and add to the soup when it’s done and serve warm. Hot sauce optional and enjoy this baby!

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Comments (5)

  1. MWH Member

    Any other noddles you would recommend for this soup. I want to test out your recipe but also don’t want to spend $9 soba noddles. Thank you!

    1. Melissa Wood

      Use what you got! I like thicker noodles in this! I think it makes it more filling!

  2. MWH Member

    Can you post the measurements you are using so we don’t have to google the product to figure out how much “one box if imagine vegetable broth” is if we are using alternative brands? Also can you put how many the recipe serves so I can plan for a group?

  3. MWH Member

    Added zucchini noodles, tofu, spinach, and a dash of tj’s everything but the bagel seasoning!!!

    1. Melissa Wood

      Sounds delicious!

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