I usually try and put a lot of effort into the meals I cook most nights. But occasionally I come home from work so tired that I’m in no mood to cook so I have to come up with dinner ideas that can be done in no time.
I made this soba noodle soup with whatever I could find in my pantry and fridge and it turned out so good! I stir fried the veggies really quick in some sesame seed oil and added vegetable stock and soy sauce, poured everything over the cooked noodles and that’s it! I had a delicious, fresh and healthy meal in just 15 minutes.
I think this soup would also work well with some silken tofu, I just didn’t have any in the fridge at the time I made it.
Ingredients
- 1 carrot julienned
- 6 snow peas julienned
- 6 mushrooms sliced
- 1 garlic clove crushed
- 1/4 onion finely sliced
- 1 small chilli finely sliced
- 1 cup vegetable stock
- 2 tablespoons sesame seed oil
- 3 tablespoons soy sauce
- 90g soba noodles
- 1 spring onion finely sliced
- Prep time: 5 min
- Cooking time: 10 min
- Servings: 1
- Difficulty: easy
Directions
Chop all the vegetables.
Cook the soba noodles according to the instructions on the package (mine only took 4 minutes). Drain and set aside.
Heat the oil in a wok, add all the vegetables and stir fry for 5 minutes. Add the soy sauce, vegetable stock and bring to the boil. Remove from heat.
Place the cooked soba noodles on a deep plate or bowl. Ladle the cooked vegetables and hot liquid and top with the sliced spring onion.
Wow, what a gorgeous looking noodle soup! I love soba noodles, I’ll definitely give this recipe a try. Thanks for sharing!
Thanks for stopping by Katie. Let me know how you go when you try this recipe