Photo of Soba noodle soup by WW

Soba noodle soup

Total Time
25 min
10 min
15 min
Chock full of tender noodles and mushrooms, this easy soup is sure to satisfy on a chilly night. A finishing touch of shredded raw carrot offers great crunch and colour. If you’d like to make this gluten-free, make sure that your soba noodles are 100% buckwheat, and use tamari instead of soy sauce.


Toasted sesame oil

1 tbsp(s)

Fresh mushroom(s)

8 oz, sliced

Fat free reduced sodium vegetable broth

4 cup(s)

Low sodium soy sauce

¼ cup(s)

Uncooked soba noodles (100% buckwheat)

8 oz

Edamame (shelled)

1 cup(s)

Shredded carrot(s)

1 cup(s)

Hard boiled egg(s)

2 large egg(s), halved


  1. Heat the oil in a Dutch oven over medium heat. Add the mushrooms; cook until the mushroom liquid evaporates and the mushrooms start to brown, 6 to 8 minutes, stirring occasionally. Stir in 2 cups water, broth, and soy sauce; bring to a boil over high heat. Stir in the noodles; reduce the heat to medium and cook until the noodles are tender, 5 to 6 minutes. Stir in the edamame and remove the pan from the heat.
  2. Ladle the soup evenly into four bowls; top each serving with ¼ cup carrots and 1 egg half.
  3. Serving size: 2 cups