Soba rice noodle soup

Soba rice noodle soup

Total: 35 Min. | Active: 25 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 436 kcal
, Fat: 17 g
, Carbohydrate: 60 g
, Protein: 9 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Vegetable broth

1 cm ginger, finely chopped
1 garlic clove, finely chopped
1 onion, finely chopped
2 tbsp rapeseed oil
2 tbsp soy sauce (e.g. tamari)
500 ml water
1 tbsp miso paste
50 g carrots, sliced
50 g courgettes, sliced
1 leaf Swiss chard, sliced

Rice & noodles

100 g sushi rice
100 g dried soba noodles (made of pure buckwheat flour)
salted water, boiling
a little sesame seeds
a little lemon juice
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How it's done

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Vegetable broth

Sauté the ginger, garlic and onion in the oil. Pour in the soy sauce and water, add the miso, bring to the boil. Add the vegetables, simmer the broth for approx. 10 mins.

Rice & noodles

Cook the rice according to the instructions on the packet. Cook the soba noodles in salted water until al dente. Serve the vegetable broth in soup bowls/dishes, add the noodles and rice. Sprinkle with the sesame seeds and add a drizzle of lemon juice.


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