Packed with delicious flavor, these Soba Noodle Broth Bowls are filling, full of fresh healthy ingredients, and vegan too! Easy to make in under 30 minutes.

Have you ever tried a broth bowl?

Trevor is a huge fan of Panera (especially the smoothies and the broccoli cheddar soup), so we’re there all the time.

I ordered a broth bowl the last time we stopped by, and it was really tasty.

So of course, I had to try cooking one at home…

Chris and I both love this homemade version of the Soba Noodle Broth Bowl.

It’s so richly savory and flavorful, there’s no way to resist going back for seconds!

My favorite thing about this broth bowl recipe is that it’s really easy to throw together in about 30 minutes.

There are lots of ingredients (to give the broth bowls lots of flavor!).

But all the ingredients require very little prep work.

And – aside from the fresh produce – I use common ingredients found in most kitchens:

soy sauce
white wine
honey
ground ginger
vegetable broth

The great thing about soba noodles is that they take about three minutes to cook.

Just toss the noodles into the sauté pan at the end of the cooking time, and they’re ready to eat as soon as they’re heated through.

This recipe is chock-full of fresh, healthy ingredients too!

Here’s what I use to make this broth bowl really nutritious (but also super easy to prepare):

garlic
bok choy (or substitute broccoli florets or baby spinach)
shredded carrots
sliced mushrooms
green onions
cilantro (optional)

To make this vegan noodle bowl extra filling and satisfying, I use buckwheat soba noodles and dry roasted edamame.

The edamame is definitely a key ingredient!

You can find packaged dry roasted edamame in the international aisle or the nuts and seeds aisle.

It adds a delicious, savory ‘crunch’ to the noodle bowls.

Here’s the Recipe for 30-Minute Soba Noodle Broth Bowls:

30-Minute Soba Noodle Broth Bowls

Author: Jen Elizabeth's Journals
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Vegan
Cuisine: Asian Inspired

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Description

Packed with delicious flavor, these Soba Noodle Broth Bowls are filling, full of fresh healthy ingredients, and vegan too! Easy to make in under 30 minutes.

Ingredients

Scale

2 Tablespoons sesame oil
2 cups bok choy, chopped (or substitute mini broccoli florets or baby spinach)
1 1/2 cups shredded carrots (find bags of shredded carrots in the produce aisle)
1 1/2 cups sliced mushrooms
1 clove garlic, minced
2 Tablespoons organic soy sauce
1 Tablespoon honey
1 teaspoon ground ginger
pinch crushed red pepper flakes
2/3 cup white wine
3 cups organic vegetable broth
14 ounces buckwheat soba noodles
4 green onions, thinly sliced
fresh cilantro, chopped (optional)
1/3 cup organic dry roasted edamame

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Instructions

Heat the sesame oil in a large sauté pan over medium-high heat. Add the garlic, greens, carrots, and mushrooms. Cook, stirring often, until softenend, about 3-4 minutes.
Add the soy sauce, honey, ginger, and red pepper flakes and stir until well combined.
Add the white wine and soba noodles. Cook until noodles are softened and wine is reduced, about 3 minutes.
Add the broth and bring to a light simmer. Remove pan from heat. Use a ladle to transfer noodles to serving bowls. Top each bowl with green onions, cilantro, and edamame. Serve.

Notes

The soy sauce adds a lot of sodium to the broth bowls, so no salt is needed in this recipe.
If you like spiciness, try adding 1/4 teaspoon of crushed red pepper flakes (or more)!

Keywords: broth bowl, soba noodle, soba noodle bowl, Asian noodle bowl, vegan, vegetarian, vegetable noodle bowl