Vegetable and Chickpea Soba Noodle Soup – FRESH. OUT.

Who says noodles are for chicken soup? Our Vegetable and Chickpea Soba Noodle Soup is a hearty plant-based meal with layers of texture and flavor and a base of kombu dashi, which we make separately ahead of time using a cold steeping method. A few minutes of prep the night before really pay off. Dashi can also be frozen, so make it a double batch and freeze in containers or ice cube trays for future use. No need for an extra protein since Banza chickpea spaghetti has a whopping 13 grams of protein per 2-ounce serving.

Print clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon

  1. Add dashi to a large pot. Trim the bottoms of the onions and discard, slice four of the onions lengthwise and add to the pot. Trim the whites from the remaining onions and add to the pot, then thinly slice the remaining greens and reserve for garnish. Add the ginger and garlic to the pot. 
  2. Bring to a rolling boil over medium-high heat, skimming the foam off the top of the pot constantly. 
  3. Once foaming subsides, reduce to medium-low, cover and cook for 10 minutes, then remove from heat and skim foam again if necessary. Discard the ginger, garlic, and onions and return the dashi liquid to the pot.
  4. Cover and return to a boil over medium heat. Once boiling, add the mushrooms continue boiling for 3-4 minutes, then remove from heat and add the broccolini/young broccoli. Cover and let rest for 2-3 minutes, then use tongs to divide the broccolini/young broccoli between six bowls (see below) and return cover to the pot. 
  1. While the broth is boiling, combine sesame oil, coconut aminos, chili garlic sauce, coriander, and 1/8 teaspoon of salt in a large heat safe bowl and set aside. 
  2. Bring 8+ cups of water to a rolling boil, add the remaining 1/8 teaspoon of salt, the olive/avocado oil, and the pasta. Stir and skim regularly. Continue boiling for 7-8 minutes, until desired texture is reached. 
  3. Strain and rinse pasta with warm water then drain off excess water and add to the bowl with the coconut aminos mixture. Gently toss to coat thoroughly. It will look like you have too much liquid for the noodles, but they will absorb any excess liquid while resting in the bowl. 
  1. While the broth is finishing, divide the spinach and cabbage between six bowls (the hot broth will wilt and soften both without overcooking) and top with noodles. 
  2. Use tongs to add broccoli/broccolini spears to each bowl and a slotted spoon to divide the mushrooms between the bowls, then add hot broth into each bowl. 
  3. Garnish with carrots, green onion slices, radishes, lime wedges, sesame seeds, etc., to preference. Serve immediately.
  • Refrigerate broth, vegetables, and noodles separately in airtight container up to 4 days. Broth may also be frozen up to 3 months.
  • Nutrition Estimate Per Serving (1/6 RECIPE) – Calories: 242.5, Fat: .4.2g, Saturated Fat: .3g, Trans Fat: 0g, Polyunsaturated Fat: .5g, Monounsaturated Fat: 1.8g, Cholesterol: 0mg, Sodium: 445mg, Potassium: 697mg Carbohydrates: 39.1g total/29.6g net, Fiber: 9.5g, Sugar: 8.2, Protein: 20g, Vitamin A: 86%, Vitamin C: 122% Calcium: 27%, Iron: 10% (based on 2,000 calorie diet). 
  • Author: Fresh. Out.
  • Prep Time: 20
  • Cook Time: 40
  • Category: Soup, Entree, Plant-Based
  • Method: Cold Steep and Stove Top
  • Cuisine: Vegan, Plant-Based, Asian
  • Diet: Vegan

Keywords: DASHI, JAPANESE DASHI, SOUP, ASIAN VEGETABLE SOUP, VEGAN, VEGETARIAN, GLUTEN-FREE, GRAIN-FREE, SOY-FREE, SUGAR-FREE, COCONUT AMINOS, KOMBU, COLD STEEP, BABY BELLA MUSHROOMS, KELP, MAKE AHEAD, MEAL PREP, WEEKNIGHT MEALS, HEALTHY MEALS, CHICKPEA PASTA, SOBA, PLANTBASED, PLANT-BASED

this RECIPE VEGETABLE AND CHICKPEA SOBA NOODLE SOUP