Soba Noodle Soup


I fell in love with soba noodles this summer. I went blueberry picking one Saturday morning, and less than thirty minutes in, my skirt was sticking to my legs and I had already drunk the water I had brought to the fields with me. I contemplated lunch as I picked. Sandwiches were out, as we were already planning on them for dinner, and I knew I’d need something more substantial than the typical salad.

The last thing I wanted to do when I got home was turn on the stove. Without air conditioning, you can only cool a house down so much in the hottest days of summer. Even with our carefully-crafted arrangement of fans and window shades, I still found myself gulping ice water and pulling my hair up every day while I worked to keep it off my neck and face. A salad composed of one package of soba noodles mixed with zucchini, onions, peppers and some of our favorite teriyaki salad made for the perfect solution.

Because the noodles require such minimal amounts of stove time, soba noodle salads quickly became a part of our summer meal rotation. While the water came to a boil, I would wash and chop whatever vegetables we had on hand from the garden and Farmers’ Market. A quick rinse under cool water and the noodles were ready to be mixed with our sauce and vegetables.

I’ve been craving soba noodle salad lately, but December isn’t quite the right time of year for a chilled salad. Soup, on the other hand, I can get behind.


Soba Noodle Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 8-12 bowls

Soba Noodle Soup

This soup is incredibly quick to make and is easily halved or quartered. If you don’t have sugar snap peas on hand, sliced bell peppers would work as well.


  • 4 cups chicken or vegetable stock
  • 8 cups water
  • 4 tablespoons low-sodium soy sauce
  • 2 cloves garlic, minced
  • 2 teaspoons rice vinegar
  • 2 teaspoons sesame oil
  • 1 package (3 bundles) soba noodles (approximately 10 oz)
  • 2 cups sugar snap peas


  1. Combine the stock, water, soy sauce, garlic, vinegar and oil in a large stockpot, cover and bring to a boil. Remove the lid and allow to boil for 5 minutes.
  2. Reduce the heat to low. Add the noodles and peas to the stock and simmer for 5-7 minutes. Remove from heat and serve.