Soba Noodle Soup

Soba Noodle Soup

This soba noodle soup is perfect for anytime of year—it’s light enough for summer, but warm and hearty enough for fall.



  • 2 tsp. canola oil
  • 6 oz. mushrooms, sliced
  • 2 scallions, sliced, plus more for garnish
  • 1 garlic clove, minced
  • 1½ tsp. House Foods ginger paste
  • 1½ cups chicken stock
  • ½ head bok choy
  • 2 oz. Akagi soba noodles
  • Soy sauce, for garnish
  • Sesame seeds, for garnish 


1. In a large saucepan, heat the oil over moderate-high heat. Add the mushrooms, scallions, garlic, and ginger paste. Cook until the mushrooms are tender, 5 to 6 minutes.

2. Add the chicken stock and 1½ cups water. Bring to a boil, then reduce to a simmer. Add the bok choy and cook 4 minutes, then add the soba noodles and cook to al dente, about 4 minutes more.

3. Season with soy sauce, then garnish with scallions and sesame seeds and serve.


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