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Japanese Soba Noodle Soup
Source: dLife

Soothing soup of vegetables and soba noodles.

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 95.0
Total Carbs 20.0 g
Dietary Fiber 2.5 g
Sugars 3.9 g
Total Fat 0.7 g
Saturated Fat 0.0 g
Unsaturated Fat 0.1 g
Potassium 152.1 mg
Protein 3.5 g
Sodium 412.8 mg
Dietary Exchanges
, 1 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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8 cup  low sodium vegetable broth
2 cup  fresh shiitake mushrooms
1 cup  chopped leeks
2 tsp  fresh ginger root
2 tsp  rice vinegar
2 tsp  low sodium soy sauce
1 tbsp  mirin
3 oz  soba noodles
2 cup  fresh chopped spinach
1 tbsp  miso
2 tbsp  chopped scallions
1 tsp  Seeds, sesame, toasted
  1. In soup pot, bring vegetable stock to boil. Add shiitake, leeks, ginger, vinegar, soy sauce, and mirin, if using.
  2. Cover and simmer until leeks are tender, about 10 minutes.
  3. Meanwhile, in separate saucepan, cook soba noodles in boiling water about 5 minutes.
  4. When leeks are tender, add spinach and simmer 1 minute, until spinach wilts.
  5. In small bowl, combine miso with 3 tablespoons of hot broth. Stir and add back into soup.
  6. Drain soba noodles. Divide between 4 individual serving bowls.
  7. Ladle soup over noodles. Garnish sliced scallions and sprinkling of toasted sesame seeds.

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