Soup Sundays: Soba Noodle Soup With Ginger-Scallion Broth

Soba noodle soup with ginger-scallion broth

One thing I don't cook enough of is Asian food. I go nuts over a bowl of good pad Thai and love other Asian noodle dishes, dumplings, sushi, soups, and so on, but I don't tend to cook much of it at home besides simple stir-fries and fried rice. I feel like I need someone to take me to an Asian market and help me stock my pantry, and then I would just go to town making Asian food, especially anything with noodles.

Soba noodle soup with ginger-scallion broth

But even though I don't have a fully stocked Asian pantry, I am starting to branch out a bit. Soba noodles -- thin Japanese noodles made with buckwheat flour -- are easy enough to come by, and I've used them in the past, so I sought out something new to do with them. When I saw the noodle soup roundup on Williams-Sonoma's Taste blog and realized how accessible the ingredients were in the soba noodle soup (I had most of them already), I decided to make it, with some adaptations.

Soba noodle soup with ginger-scallion broth

The soup starts with a base of chicken broth. Through simmering and steeping, the broth gets infused with the flavors of scallion, soy sauce, sesame, and ginger. Then the soba noodles cook right in the fragrant broth.

Soba noodle soup with ginger-scallion broth

Some sautéed mushrooms add depth, while carrots and snow peas ramp up the soup with bright color and crunch. And a simple garnish of sliced green scallions is the final touch.

Soba noodle soup with ginger-scallion broth

The resulting dish is a medley of fresh flavors, savory broth, and a little kick of heat from the ginger. I set out bowls of the soup with both chopsticks and spoons -- because I read that this is the traditional way to eat soba noodle soups. Oh, and I also read that it's perfectly acceptable to slurp. So make this soup and slurp away!

Soba Noodle Soup With Ginger-Scallion Broth
(adapted from Williams-Sonoma)

Soba noodle soup with ginger-scallion broth

This simple soup features a ginger-scallion broth, silky soba noodles, and crisp-tender vegetables.

Print this recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 2 to 4 servings


4 scallions
4 cups chicken broth
2-inch piece fresh ginger, peeled and roughly chopped
2 tablespoons soy sauce
1 teaspoon mirin
3 drops sesame oil
3 ounces soba noodles, broken in half
2 teaspoons olive oil
6 white mushrooms, sliced thin
2 ounces matchstick carrots
3 ounces snowpeas, halved


Slice scallions thin, keeping white and pale green parts separate from dark green parts.

Bring broth, ginger, soy sauce, mirin, sesame oil, and white and pale green scallion parts to boil in Dutch oven over medium-high heat. Reduce heat to low and simmer for 10 minutes. Remove pan from heat, cover, and let steep for 10 minutes. Strain broth, discard solids, and return broth to pot.

Bring broth to boil. Add soba noodles, and cook for 4 minutes, stirring occasionally.

Soba noodlesGinger-scallion broth with soba noodles

While broth simmers and steeps, heat olive oil in medium skillet over medium heat. Add mushrooms, and sauté until lightly browned, about 10 minutes, stirring frequently. Stir in carrots and snow peas. Continue to sauté for 3 to 5 minutes, until carrots and snow peas no longer look raw.

Sautéed snow peas, carrots, and mushrooms

Divide soba noodles and vegetables among bowls, ladle broth into each bowl, and garnish with dark green scallion parts. Serve.

Soba noodle soup with ginger-scallion broth

Do you cook Asian food at home? What do you make?


  1. Awesome photos, lady! :)
    This soup looks so fresh and full of flavor. I don't cook Asian food nearly often enough. Good for you for branching out a bit!

  2. Highly recommend the Asian Market Shopper app - very helpful for navigating an Asian grocery store if you don't have a friend who can take you :-) Dumplings and stir fries are probably my favorite Asian food to make at home.

  3. Oh, yum! It's breakfast time, and I'm already craving this soup! Your photos are gorgeous!

  4. Thanks for the suggestion, Nina! I'll have to check it out.

  5. My go-to Asian dishes to make at home are fried rice or any kind of veggie stir fry. Love this idea, and your picture are beautiful!

  6. I don't cook enough Asian food either (ironically...) but would definitely want to cook more this year. I should start with soba noodle soup :)

  7. WANT!!! Yes, love making Asian inspired dishes at home.

  8. I don't make nearly enough Asian food at home, either. It's definitely something I want to improve on this year!

  9. I love the flavors in this! I'm making ginger miso veggie bowls tomorrow night for dinner!

  10. Lovely soup and lovely colors!

  11. I don't make as many Asian flavors as I'd like, either, but that's something I definitely want to change in the new year! This broth sounds so delicious and flavorful!

  12. Ooh! Those sound great. I hope you'll be sharing the recipe!

  13. This looks like a truly "delicious dishing"!! YUM!! I hope that you have a lovely weekend!!

  14. I'm with you - I LOVE a good noodle bowl like this in a restaurant but don't think to make it on my own often enough!

  15. You know I love Asian anything, and noodle soup is no exception! This looks so comforting. Love all the vibrant and colorful veggies :)

  16. I eat noodle soup for lunch at work every day and I know people must think my slurping is totally obnoxious...so I'm glad you've given me to ok to do it ;) Love this simple soup. What a perfect lunch or dinner.


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