This hearty soba noodle soup is made with vegan kombu dashi flavored with shiitake mushrooms for a warming and healthy wintertime dinner.

When the weather gets chillier, I always crave soup. And there’s nothing like the satisfying flavor of a homemade brothy bowl packed with veggies and noodles. This soba noodle recipe is full of health benefits and is super easy to make in under an hour.

Ingredients for Vegan Soba Noodle Soup

Here’s what you’ll need to make this recipe:

• Kombu. This is kelp that you can find in the Japanese section of grocery stores like Whole Foods, or at Asian markets.
• Dried shiitake mushrooms. These add tons of umami to your dashi broth so you don’t miss the fish flakes it’s usually made with.
• Onions. Flavor your soup with a combo of onions and green onions.
• Veggies. This soup also gets nutrients and flavor from carrots, spinach, snow peas, radishes, and leeks.
• Tamari. You can also use regular or gluten-free soy sauce.
• Sesame oil. Just a touch of this flavorful oil will season your broth with nutty flavor.
• Soba noodles. For a gluten-free soup, be sure to pick up 100% buckwheat noodles.
• Silken tofu. For protein and a wonderful creamy texture, look for silken rather than firm or extra-firm here.

Toppings for Soba Noodle Soup

To serve your soup, feel free to add some color and flavor with additional toppings. I like to serve this vegan and gluten-free noodle soup with:

• Sesame seeds. Black sesame seeds make an especially pretty topping.
• Togarashi, which is a Japanese seasoning blend you can find at Japanese grocery stores.
• Nori. You can buy pre-shredded nori or shred up a sheet to sprinkle over your soup.
• Green onion. Thinly slice some of the tops of your scallions to sprinkle over each bowl.

Storing Noodle Soup

To store leftovers, it’s best to keep the noodles separate from the broth. Otherwise, the noodles will soak up too much liquid and become soggy. You can store them in separate airtight containers for up to four days. Then reheat and combine them to serve.

More Vegan and Gluten-Free Soup Recipes

• Vegan Baked Potato Soup with Mushroom Bacon
• Creamy Vegan Sweet Potato and Leek Soup
• Easy Vegan Lasagna Soup in One Pot (Gluten Free Option)

If you make this vegan soba noodle soup with kombu dashi, be sure to let me know what you think with a comment below!

Soba Noodle Soup with Vegan Kombu Dashi (Gluten Free Option)

This hearty soba noodle soup is made with fish-free vegan dashi, lots of colorful vegetables, and tofu.

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Prep Time 30 mins

Cook Time 15 mins

Course Main Course

Cuisine Japanese

Ingredients

  

• 3 cups water
• 2 pieces kombu 4-5" pieces
• 5 pieces dried shiitake mushrooms
• 1 onion cut into chunks
• 5 green onion stalks
• 1 carrot peeled and chopped
• 1 leek stalk
• 1-2 tbsp tamari to taste
• 1 tsp toasted sesame oil
• 4 oz soba use 100% buckwheat for a gluten free option
• 1/2 cup spinach blanched
• 1 handful snow peas blanched
• 3-4 oz silken tofu extra firm
• 1-2 breakfast radishes thinly sliced

optional, for garnish

• 1 tsp black sesame seeds more to taste
• togarashi to taste
• shredded nori to taste
• green onion thinly sliced

Instructions

 

• Start by preparing the broth. In a large pot add water, mushrooms, kombu, shiitake mushroom, onion, green onions, carrot and leek. Bring the mixture to a boil then lower it to a simmer. Cover and let cook for 30 minutes then strain and set aside. Reserve the carrots.
• Season the broth to taste by adding tamari and sesame oil.
• Blanch snow peas, spinach and silken tofu and set aside. Prepare soba noodles according to package directions.
• To assemble, add noodles to the broth and the remaining toppings. Garnish with sesame seeds, togarashi, nori and green onion if desired.

Video

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A post shared by Remy Morimoto Park | Vegan (@veggiekins)

Keyword creamy mushroom pasta,, dashi, japanese, noodles, seaweed, soba, soup

Tried this recipe?Let us know how it was!