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Soba Noodle Soup

A warm, nourishing bowl featuring 100% buckwheat soba noodles, gently cooked vegetables, and a light, savoury broth. This recipe is free from wheat and dairy and uses simple, minimally processed ingredients.

Ingredients (Serves 2)

Broth

  • 4 cups organic bone broth or vegetable broth 
  • 2 tbsp coconut aminos
  • 1 tsp sesame oil
  • 1 tbsp freshly grated ginger
  • 1 tbsp apple cider vinegar 

Noodles

  • 180 g 100% buckwheat soba noodles

Vegetables 

  • 1 carrot, thinly sliced
  • 1 cup zucchini slices
  • 1 cup baby spinach or bok choy
  • 2 spring onion green tops only

Protein 

  • Wild salmon
  • Free-range chicken
  • Organic firm tofu 

Instructions

  1. Cook soba noodles separately, rinse, set aside
  2. In a saucepan, gently warm sesame oil + ginger (no browning)
  3. Add broth, coconut aminos, vinegar. Simmer for 5 minutes
  4. Add carrots & zucchini → simmer 3–4 minutes
  5. Add protein until cooked
  6. Stir in greens last
  7. Serve broth over noodles

Toppings

  • Sesame seeds 
  • Nori strips 
  • Fresh parsley or coriander 

Approximate nutrition for just broth + vegetables:

  • Calories: 70 kcal
  • Protein: 3 g
  • Fat: 3 g (mostly from sesame oil)
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Sodium: 700–900 mg (varies with broth used)
  • Vitamin A: ~7000 IU (carrot + greens)
  • Vitamin C: 20 mg
  • Iron: 2 mg
  • Calcium: 80 mg

Noodles (per 90 g dry per serving)

  • 100% buckwheat soba noodles (90 g dry, ~100 g cooked)

Nutrition (per serving):

  • Calories: 300 kcal
  • Protein: 11 g
  • Fat: 1 g
  • Carbohydrates: 64 g
  • Fibre: 5 g
  • Magnesium: 80 mg
  • Manganese: 1.2 mg

Total nutrition values will vary depending on the protein selected and specific brands used.

Dr. Patel

Dr. Patel is deeply passionate about medical research and helping her patients improve their daily routines, reduce symptoms, and enhance overall health.

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