Soba Noodle Soup

It took me literally less than 10 minutes to prepare this healthy dish and the other great thing about it is that it is also made out of ingredients that you can easily stock in your fridge and freezer and just take them out when you need them. The soup is inspired by the Japanese noodle soups that I have grown very fond off in the past years.

This healthy and light dish contains 4 Superfoods:

  • Buckwheat (main ingredient of the Soba noodles)
  • Spinach
  • Broccoli
  • Soy (Tofu)


  • Soba noodles (either dry ones and then cooked, or this time, I used pre-cooked soba noodles)
  • Spinach, leafy, not chopped! (fresh or frozen)
  • Broccoli (fresh or frozen)
  • Shitake mushrooms (fresh or frozen)
  • Silken tofu, cut into small cubes
  • Scallions, finely chopped
  • Stock, your favorite kind


  • Heat up water and add your favorite stock to it, this will be the base to the soup
  • Add frozen vegetables first, then the soba noodles, cook for 2 – 3 minutes until everything is tender and cooked
  • Add tofu in the end, as it is very sensitive to fall apart, stir only carefully after you added tofu; add a little bit of pepper
  • Pour into a serving bowl and sprinkle with the scallions to give a nice taste
  • Tipp: You can also add some soy sauce and agave syrup to the stock to vary the taste
  • Enjoy!!


I would love to hear your thoughts!