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Photo of Soba noodle soup by WW

Soba noodle soup

7
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
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 color. 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.

Ingredients

Toasted sesame oil

1 Tbsp

Mushrooms

8 oz, sliced

Low sodium vegetable broth

4 cup(s)

Low sodium soy sauce

¼ cup(s)

Uncooked soba noodles (100% buckwheat)

8 oz

Shelled edamame

1 cup(s)

Shredded carrots

1 cup(s)

Hard boiled egg

2 item(s), large, halved

Instructions

  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

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