What is it about noodle soup that’s so soothing and healing?
The comforting and warm fuzzy feeling that comes with a big bowl of hot soup never gets old. Does it bring you back to childhood too?! Whenever I was sick, my mom would cook up a huge batch of homemade chicken noodle soup and it was the best. I haven’t been sick in a long time but I have been quite frozen lately! So this healing One Pot Veggie and Soba Noodle Soup does just the trick, especially if you are feeling icky. It has a tiny kick of spice (this totally helps when you are feeling sick) which really complements all of the flavors.
Since my Cleansing Detox Soup was such a hit, I thought I should add to my collection and include another cleansing type soup with tons of wholesome veggies, but this time – with added soba noodles and different flavors. So it turned into an asian-inspired vegan veggie noodle soup with all the good stuff 🙂 ginger, citrus, herbs and plant protein. I opted for an oil-free version but you can use sesame, coconut or olive oil if you aren’t oil free.
What are soba noodles? They are versatile 100% whole grain noodles made from buckwheat and can be used in any recipe. Soba noodles offer rich flavor and provide lots of fiber and protein – they’re firm, not chewy and aren’t related to wheat whatsoever. Buckwheat is actually a seed related to the rhubarb plant. While they are low in gluten, I don’t believe they’re completely gluten-free. You can use any kind of noodle in this recipe or you can buy the Organic Buckwheat Soba Noodles here. I found them at my local grocery store too.
What’s nice about this soup recipe is that it’s made in one big pot, which we love right?! Why not save some dishes and make life easier. Plus, it comes together super quick after all the chopping is done. We’re chopping up lots of beautiful + detoxifying cruciferous veggies like bok choy, broccoli and red cabbage – all high in fiber, phytochemicals, minerals, vitamin A and known for their anti-cancer effects.
This soup will leave you feeling nourished and full, yet light at the same time. Does it get any better?!
- 1/3 cup water or vegetable broth (or 1 tablespoon sesame oil)
- 1 large red onion, diced
- 3 cloves garlic, minced
- 3 stalks of bok choy with leaves, chopped
- 2 stalks of celery, chopped
- 2 small heads of broccoli florets, chopped
- 4 cups vegetable broth
- 3 cups water
- 3 tablespoons low-sodium tamari (or soy sauce)
- 1 tablespoon rice vinegar
- 1/2 teaspoon sriracha, or more, to taste (optional)
- salt and pepper, to taste
- 3 heaping tablespoons fresh cilantro, chopped (plus more for serving)
- 1/2 tablespoon fresh ginger, minced (powdered okay too)
- 4-5 ounces soba noodles (or noodle of choice)
- fresh juice from 1/2 lime
- 1 cup red cabbage, chopped
- In a large pot, heat water/veggie broth over medium-high heat. Sauté onion with garlic for 2-3 minutes. Add the bok choy, celery, broccoli, vegetable broth and water. Bring to boil, cover and simmer for about 7-8 minutes.
- Add the rest of the ingredients and boil until the soba noodles are soft, about 3-4 minutes.
- Garnish with extra cilantro and serve.
- We enjoyed the leftovers but some may not like the texture of the soup if saved and not eaten immediately. The noodles can absorb much of the liquid.
What is your favorite winter soup?
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