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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.
Prep Time30 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: Japanese
Keyword: creamy mushroom pasta,, dashi, japanese, noodles, seaweed, soba, soup


  • 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


  • 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.