One big bowl of noodle soup is sure to comfort a sore throat, warm you from the inside, and just make you feel better overall. But, you don’t need to be sick to enjoy this dish. Noodle soup makes a great light lunch or dinner when you want something small, stress-free, and/or quick.
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.
- 1 1/2 cups broth (vegetable – or chicken if you want to go non-vegetarian/non-vegan)
- 1/2 cup water (or just use more broth)
- 1/2 a bunch of soba/udon noodles
- 1–3 cloves garlic, chopped
- 1/8–1/4 cup onions, chopped
- 1/2–1 cup broccoli florets, cut into small pieces
- 1/4–1/2 cup fresh baby spinach
- 1/4–1/2 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.
Note: The noodles I usually purchase are typically packaged with three “bunches” in one package. I usually use about 1/2 a bunch for one serving. This is about 1/4 to 1/2 inch diameter worth (hold in one hand to measure).