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Soba Noodle Soup Recipe with Tofu, Sweet Potato, Shiitake Mushrooms and Spinach

We’re settling back nicely into life in New Orleans post-Big Bend vacation. We had such an amazingly fun time hiking and spending several days in nature away from it all. It’s good to be back in the real world hustle and bustle, but sometimes it’s just nice to unplug and get off the grid. I love being out in the wild!


Today I’m bringing you a nice, peaceful feeling recipe. It’s one filled with healthy ingredients that hold great restorative powers. It’s a soba noodle soup recipe with tofu, sweet potatoes, shiitake mushrooms, sliced onions and spinach. While its mild in flavor, it packs a healthy dose of vitamins and minerals. This soup makes you feel great after eating it – warm and full but not stuffed.


This soup is great for winter weather. As I said, it’s very healthy and packed with super foods and nutrient rich foods. The tofu is the source of protein in the soup and the soba noodles provide essential amino acids. Sweet potatoes are a great complex carbohydrate and source of A, B and C vitamins. Onions provide folate and potassium. Of course spinach is rich in all types of things, most notably iron and calcium. The vegetable stock base is brimming with natural goodness as well. Clearly, this soup means business.


While it contains many ingredients, the soup itself is very easy to execute and can be done in just over an hour. We start with soba noodles. Soba noodles are an Asian noodle made primarily from buckwheat but also containing regular whole wheat as well. They are flat thin noodles and are delicious. I love to toss mine in sesame oil and sesame seeds once boiled. The sesame flavor pairs well with the soba and provides a tasty base for this soup.


Another awesome thing about this soup is that it’s vegan. The base is vegetables stock, which you can buy at the grocery store or make yourself. I have a simple vegetable stock recipe that can be made ahead of time and frozen for use in soups or sauces. This recipe is my first true foray into using tofu. I guess I’d been nervous about using it before, but I’ve just dived in head first and bought some to make this recipe. It’s a great source of protein and tastes as good as the broth or sauce you add it to.


The sweet potatoes are a nice treat in this dish. Cutting them as shown below allows them to cook very quickly in the broth while not becoming soggy or mushy. They may fall apart a bit if you’re reheating this soup, but they won’t become mushy. To achieve the half moons shown below simply peel the sweet potato, halveĀ it lengthwise and then slice in 1/8″ slices. Easy as pie. Easier actually.


Something else I like about this recipe is that it keeps well in the fridge for about a week and reheats well. I like to make a full batch for Jeremy and I to eat for dinner the first day then I portion out the rest of the soup for him to take for lunch for the week. He’s got healthy, satisfying meals for the week, and I’m off lunch making duty for the rest of the week. Truly a win/win.


I’m already craving another bowl of this stuff.. Let’s get to the recipe so you can have some too!

Yield: 8 servings

Soba Noodle Soup Recipe with Tofu, Sweet Potato, Shiitake Mushrooms and Spinach

This restorative soba noodle soup is hearty, healthy and vegan. It features a host of healthy ingredients such as tofu, sweet potatoes, spinach, shiitake mushrooms and sliced onions. Delicious!


  • 4 ounces dried soba noodles
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds
  • 8 cupsĀ vegetable stock
  • 2 teaspoon kosher salt
  • 1 large sweet potato, peeled, halved length-wise and cut into 1/8" slices
  • 3 cups thinly sliced yellow onion
  • 1 cup thinly sliced shiitake mushroom caps
  • 1 tablespoon sesame oil
  • 8 ounces firm tofu, cut into 1/2" chunks
  • 1-6 ounce bag baby spinach


  1. While preparing ingredients, heat water to boil the soba noodles.
  2. Once noodles are done, drain and cool with running water. When noodles are cooled and drained, toss with sesame oil and sesame seeds. Set aside for now.
  3. In a soup pot, combine the stock and salt and bring to a simmer.
  4. Add the sweet potato, onion and mushrooms. Stir well and continue to simmer for 10 minutes.
  5. Gently stir in the tofu and cook for an additional 5 minutes. Test sweet potatoes to make sure they're tender.
  6. If sweet potatoes are tender, turn off heat. If not, continue to cook for another 5 minutes.
  7. Once the soup's off the flame, gently mix in the spinach and noodles. Allow to sit for 5 minutes so spinach can wilt and noodles heat then serve.

Prep time will be increased if you need to make vegetable stock.

Prep:25 minutes

Cook:45 minutes

Total:1 hour, 10 minutes

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