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?!
One-Pot Veggie and Soba Noodle Soup
- Prep Time: 20
- Cook Time: 15
- Total Time: 35
- Yield: 5 1x
- 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?
Be sure to pin and share this post with someone who would love it!
What kind of meat can you add to this recipe?
I would just be making this for me to eat over several days- could I just add the noodles to each portion when I’m ready to make it? Would they soften okay in a microwave for a work lunch? Or would they soften a bit if I added them in the morning & be ready to go when I warm it up for lunch?
I was wondering if you could use pho broth instead of vegetable broth
This soup is delicious!
Hi- I made this and it’s so yummy. However, can I freeze leftovers?
Hi, Shannon. Do you have a macro breakdown for this recipe?
Hi Jeffrey, unfortunately I don’t post the nutritional breakdowns of my recipes but entering the ingredients in Cronometer or My Fitness Pal should give you a proper breakdown. Hope that helps. Thanks!
Made this tonight. My grocery store didn’t have bok choy so I used baby kale. It was wonderful. Also my first time to use sriracha sauce so I started with half of the recommended 1/2 teaspoon. I added a bit more at the end for just a touch of heat. It was perfect for my taste.
laura la porte
This is delicious. Thanks, Shannon! I rarely like blogs but yours is great.
I made this yesterday and it was delicious!
Thanks Sanne! So happy you enjoyed it 🙂
Sooo yummy!!!! Thank you!! My whole family grubbed and my little toddler happily slurped up bok choy! 😀
This was so yummy! Any idea about nutrition info?
YUMMY! I really wanted to try a different soup and this was perfect! Lots of chopping but worth it! I even froze some and it’s still delicious!
This is delicious!!! thank you
Yummm – I made this tonight!
Thank you for a great recipe that came together quickly, fueled my body, and warmed my soul (it’s that yummy, LOL).
Also – I followed someone’s recommendations from the comments and cooked the noodles separately so I can thoroughly enjoy the leftovers.
Thanks for a great recipe – xoxo!
Soup sounds fabulous. Like other pasta noodle soups, the pasta absorbs so much liquid that the noodles get soggy and lose their bite and the broth gets soaked up. So, as a solo vegan who always has leftovers I have decided that when I make soups containing pasta I keep the pasta separate. When I go to heat up leftovers I place the pasta in the serving bowl first then ladle the warm soup overtop! Then, you have el dente pasta and lots of broth making your leftovers amazing!
shoot! I wish i would have read your comment before i made this!
I just came across this recipe on Pinterest. I love easy soups and warming foods during the holidays and during the cold weather where I live, and I bought everything I needed today before work. I didn’t have the rice vinegar, soy sauce, or sriracha on hand so I did have to pick those up also, but other than that this is such a cheap and amazingly easy recipe. I got off at about 10 and this took no time at all to prepare and I didn’t have to worry about eating something healthy late at night. I LOVE THIS!!! it tastes so good with the tang of lime to cut into the spice, and I don’t feel heavy or bloated. I will be making this frequently as party of my go-to dinners. Thank you so much for posting this. It is nice to now have an easy healthy option especially if I don’t get off work till 2 a.m.!!!
Hi Elizabeth! So glad you enjoyed this recipe! It’s one of my favorites too 🙂 the lime adds the perfect touch.
I’m feeling some soup tonight. And this is so packed with goodness, and healthy veggies, that you can’t really go wrong. Thanks for the inspirations!
Hi Laura, Yes that’s what I love about it – you really can’t go wrong with all the yummy goodness. Hope you enjoy 🙂