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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


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.


  • 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


  1. 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.
  2. Add the soy sauce, honey, ginger, and red pepper flakes and stir until well combined.
  3. Add the white wine and soba noodles. Cook until noodles are softened and wine is reduced, about 3 minutes.
  4. 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.


  1. The soy sauce adds a lot of sodium to the broth bowls, so no salt is needed in this recipe.
  2. 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