Step-by-step recipe for the beginner cook eating solo. Inspired by a Vegetarian Times recipe from the '90s using healthy buckwheat noodles. Use frozen spinach, broccoli, corn, or all three. Substitutions: Broth can be powder or liquid, chicken or beef, or use miso powder or paste. Variations: Add kimchi, cooked meats, beef balls, fishballs, kamaboko, green onion, seaweed, cooked dumplings or wontons.
- 1 bunch soba noodles (Japanese buckwheat noodles)
- 1 tablespoon sesame oil (optional)
- 1 1⁄2 cups vegetable broth
- 4 -5 ounces firm tofu (optional)
- 1⁄3 cup frozen vegetables
- 1 egg (optional)
- 1 dash salt
- 1 dash pepper
- 1 tablespoon soy sauce
- 1 bunch green onion (optional)
- 1⁄4 teaspoon sesame seeds (optional)
- Bring 6 cups of water to a boil in small pot or saucepan. Remove the plastic or paper band from the bundle of noodles and add the uncooked soba to the boiling water, stirring occasionally with a fork or chopsticks to keep the noodles from sticking to each other. Boil on medium to medium-low heat for 4-5 minutes. Drain noodles into a strainer over the sink, then run cold water over noodles to prevent further cooking. Shake strainer to get as much water as possible off the noodles. If you have sesame oil, drizzle a small amount over the noodles to keep them from sticking and to add a toasty nutty flavor and use your fork or chopsticks to stir a little to distribute the oil. Set aside.
- In the same emptied small pot or saucepan, heat vegetable broth over high heat to boiling. Lower heat to medium-low.
- If you're not using egg, skip over to the next step. If you're using egg, crack the egg into the broth and allow to cook at a low boil. To keep the egg yolk intact, don't agitate the egg and keep soup at a low simmer until egg is firm. You can also use your fork or chopsticks to poke the yolk or stir the egg around in the broth if you want an egg-drop style soup. Cook just long enough for the egg whites and yolk to be cooked.
- If you're not using tofu, skip over to the next step. If you're using tofu, cut it up into small to medium cubes and add to the broth and bring to a boil.
- Add up to 1/3 cup vegetables to the broth, depending on how much you want in your meal. Once it boils again, reduce heat to simmering for a few minutes. You basically want to heat it long enough so that the vegetables are not frozen. When it's done, turn off the heat.
- Stir in soy sauce, salt and pepper to taste. Put the soba into a big noodle bowl. If you have green onion, chop and use the green parts only and sprinkle on top of the noodles. Pour the soup and its contents over your noodles. Sprinkle the ground sesame seeds on top and enjoy while it's hot!
Makes a quick simple lunch, especially when you're not feeling well enough to cook. I made mine without tofu (none on hand) or egg (I wasn't feeling eggy), and I used carrots, peas, and scallion. I toasted my sesame seed right before I put it in my soup. I also used a teaspoon of sesame oil as opposed to a tablespoon.
I bet this would be great with a little miso dissolved into it, too.
great 5 minute soup! sesame oil adds great flavour
Very easy to follow recipe. I like that it had specific recommendations for different adaptations and how to incorporate them. For my soup today I used an egg, black beans, corn, and red curry seasoning.