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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)
  • 45 ounces soba noodles (or noodle of choice)
  • fresh juice from 1/2 lime
  • 1 cup red cabbage, chopped


  1. 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.
  2. Add the rest of the ingredients and boil until the soba noodles are soft, about 3-4 minutes.
  3. Garnish with extra cilantro and serve.
  4. Enjoy!


  • 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.
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