I know you guys know I like my noodle bowls, but this week, I’ve been feeling something else – noodle soup! And by the way, is it just me, or do the words “noodle soup” conjure up memories of Joey on Friends? “Mmm…soup…I mean noodle soup! I mean soup!” Oh Joey…
Keep reading for my Whole Health Noodle Soup Recipe
I’ve been a bit under the weather this week, so I’ve had a big, hot, comforting bowl of noodle soup every day for lunch this week so far.
I love them because they’re so easy to throw together and taste great. They even use a lot of pantry ingredients (boxed broth, dry noodles, long-storing tofu, and you could probably use frozen vegetables, though I prefer fresh).
I’ve made a few variations this week – all using tofu because it was easier to cook than meat since I basically just warmed it through in the last couple minutes of cooking. But, you could easily cook chicken, etc. in the broth, or even saute it in a separate pan and add it to the soup (or even serve it on top!).
Today I tried a new type of noodle – spelt (love!) soba. I thought they were really good, not that they were all that different from other soba (or even udon) noodles. I’ve found the Eden Organic brand noodles to be a bit thicker than some others, so they take about twice as long to cook and will yield a different texture. There are other brands that cook faster if you’re in even more of a rush. Honestly, I usually just buy whichever one is on sale.
Overall cook time will depend on how long your noodles take. The ones I used for this recipe cook in 8-10 minutes, so adjust cooking time as needed.
- 1½ cups broth (vegetable - or chicken if you want to go non-vegetarian/non-vegan)
- ½ cup water (or just use more broth)
- ½ a bunch of soba/udon noodles
- 1-3 cloves garlic, chopped
- ⅛-1/4 cup onions, chopped
- ½-1 cup broccoli florets, cut into small pieces
- ¼-1/2 cup fresh baby spinach
- ¼-1/2 cup tofu
- 1 teaspoon - 1 tablespoon soy sauce
- fresh cracked black pepper
- sesame seeds, optional
- Pour broth and water into a small/medium pot and bring to a boil.
- Add onions and garlic. Add noodles, gently pushing dry noodles into the broth. Set timer for recommended cook time following package. Note: The package I used had a cook time of 8-10 minutes
- With 4 minutes left on the timer, add broccoli and stir into soup.
- With 2 minutes left on the timer, add spinach, tofu, and 1 teaspoon soy sauce.
- Cook until spinach is wilted and tofu is warmed through (this should be done in the 2 minutes remaining on the timer). Taste test and add additional soy sauce for more of a salty flavor and add pepper as you like.
- Pour into a large bowl. Garnish with sesame seeds, if you want. Serve and enjoy.
More Great Soup Recipes to Check Out
- Vegetarian Italian Farro Soup
- Whole Health Noodle Soup
- Chicken, Barley, and Swiss Chard Soup
- Spiced Cauliflower and Chickpea Soup
Dear noodle soup, I love you. <3
Hubby brought home a snack for me today – a pumpkin scone from Starbucks. I really liked the flavor, but thought the icing was a little overwhelming in sweetness levels. I prefer how they do the icing drizzle on their cinnamon scones. Anywho, I’d really like to try to make some pumpkin scones from scratch some time. They’d be a great brunch item for this time of year.
But uber-sweet or not, I thought the scone was very thoughtful. 🙂 Thanks hubby!
And one more photo I had to share from today – I found Bailey lounging on the couch just like this earlier today. I think his butt is about one foot higher than his head. Silly boy!
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Reader question: What’s your favorite type of noodle? Whole wheat spaghetti, regular angel hair, spelt soba, udon, ramen…?