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Soba soup

Soba Soup

Course Soup
Cuisine gluten-free, Japanese, vegan, vegetarian
Keyword Gluten-free, soba, soup, Vegan, vegetarian
Author Diana Herrington


  • 1 piece Kombu seaweed
  • 1 small piece Wakame
  • 1 inch ginger root
  • 1 onion
  • 1 carrot
  • 1/4 - 1/2 lbs soba noodles (buckwheat)
  • 1/4 cup mugi miso
  • 3 cups water
  • sauteed mushrooms or Fried tofu for garnish


  • Wash the kombu and wakame and place them in a pot with the water.
  • Peel and grate the ginger. Add the ginger to the pot. Bring to a boil and boil gently for 10 – 20 minutes.  Strain, saving Kombu and Wakame.
  • Rinse off the seaweed and chop it into 1 inch cubes and return to the pot of water.
  • Chop the onion and slice the carrot. Sauté the onion till transparent. Add onion to the stock along with the carrot.  Lightly boil for 5 minutes
  • Add the soba noodles to the pot.  Bring everything to a boil and add 1 cup of cold water.
  • Repeat this process 3 times –adding a total of 3 cups of water.
  • Boil lightly for 5 more minutes, Remove from heat.
  • Add the mugi miso to taste (do not cook the miso as it will kill the live enzymes).  Let everything sit with lid on for 5 minutes.
  • Serve the soba soup in bowls. Sprinkle “Fried Tofu” or sauteed mushrooms on top.


These are the healthy ingredients I used for this soup: Kombu, Wakame seaweedginger, onioncarrot, buckwheat noodlesmugi miso, water.
You can garnish the soup with Fried Tofu if you choose.
To learn all the benefits of seaweed click here:  Seaweed Benefits
If you want to be eating gluten-free, make sure the soba is wheat-free as many varieties out there add lots of wheat flour when the noodles are being made.
Here is a link to 100% buckwheat soba made in Japan  Buckwheat Soba.