Balsamic Veggie Soba Noodle Soup

Healthy Balsamic Vegetable Soba Noodle Soup A Bowl of Comfort and Nutrition!

Craving a hearty, soul-warming meal that’s as nutritious as it is delicious? Look no further than this Healthy Balsamic Vegetable Soba Noodle Soup! This light yet satisfying soup is packed with vibrant, tender vegetables, savory soba noodles, and a unique twist of balsamic vinegar that adds a deep, tangy richness to every slurp. It’s the perfect balance of comfort and health in one easy-to-make dish!

The earthy soba noodles soak up the bold, flavorful broth, while the balsamic vinegar adds a subtle tang that perfectly complements the crisp veggies. It’s an irresistible fusion of flavors that will keep you coming back for more. Plus, it’s packed with vitamins, fiber, and plant-based goodness, making it the perfect meal to nourish your body and satisfy your cravings!

Why you’ll love this soup:

• Flavorful & Savory: The balsamic vinegar gives the broth a unique, tangy depth, while the fresh vegetables and soba noodles soak up every bit of flavor.
• Light Yet Filling: It’s the ideal balance of lightness and satisfaction, perfect for lunch, dinner, or a cozy evening meal.
• Nutrient-Packed: Full of fiber, vitamins, and antioxidants from the fresh veggies and soba noodles, this soup will leave you feeling nourished.
• Quick & Easy: This soup comes together in no time, making it the perfect weeknight meal or a healthy meal prep option.

Why Its Must Try Dish

This Balsamic Veggie Soba Noodle Soup is a must-try dish because it blends comfort, nutrition, and bold flavors in one bowl. The earthy soba noodles pair perfectly with a rich balsamic broth, while fresh vegetables like carrots and onions add sweetness and texture. It’s light yet filling, making it ideal for a wholesome dinner or cozy lunch. Plus, it’s customizable with toppings like scallions, sesame seeds, or fresh herbs—so every bowl can be made to your taste. Nutritious, flavorful, and warming, this soup is both satisfying and guilt-free!

Ingredients

• 1 tablespoon coconut oil
• 2 cups (250 g) chopped red onion (from about 1 [312 g] red onion) (or white or yellow, perhaps)
• 1 cup (125 g) chopped carrots (from 4 [203 g] carrots, peeled and sliced into thin coins)
• 1 teaspoon salt, plus more to taste
• 1 teaspoon black pepper
• 1/8 cup (30 ml) balsamic vinegar (we like the short, squatty bottle from Trader Joe’s)
• 1/4 cup (40 g) sugar (ideally coconut sugar or Sucanat), plus more to taste
• 4 cups (950 ml) unsalted vegetable stock (or beef stock)
• 2 cups (570 ml) water
• 1–2 tablespoons gelatin (optional)
• 1 tablespoon organic soy sauce (optional)
• a squirt or two sriracha (optional, but great heat-adder, just do it to taste! start small!)
• 8 ounces (220 g) organic soba noodles

FOR TOPPINGS:

• mung bean sprouts
• chopped green onions
• fresh herbs, as desired

Step By Step Directions:

• In a large stockpot over medium heat, melt a tablespoon of coconut oil. Once oil is hot, add chopped onion, chopped carrots, salt, and pepper.
• Stir mixture together, letting everything get coated with oil, and let cook for about 10 minutes. At this point, add balsamic vinegar and sugar, stir everything together again, and let cook for 2 to 3 minutes.
• Add stock and water, along with gelatin if using. Let everything cook until vegetables are fully softened, about 15 more minutes.
• Meanwhile, in a separate stockpot, bring enough water to a boil to be able to cook the soba noodles. Add a dash of salt, if you like. Once water boils, add noodles, cook for 10 minutes, until al dente. Drain and place in a bowl.
• Use a ladle to serve soup – in each bowl, soup of the vegetable mixture, some of the noodles, and then your choice of toppings (suggestions above).

How to Serve

• Serve hot in deep bowls with soba noodles at the bottom and ladle the balsamic vegetable broth over the top.
• Garnish with freshly chopped parsley, scallions, or sesame seeds.
• For extra flavor, drizzle a touch of sesame oil or add a squeeze of lime before serving.
• Pair with crusty bread, steamed dumplings, or a side salad for a wholesome meal.

Recipe Tips

• Noodle Care: Cook soba noodles separately to prevent them from becoming mushy in the broth.
• Balancing Flavors: Taste the broth before serving; adjust with extra balsamic vinegar for tang, or sugar/honey for sweetness.
• Broth Boost: Add a splash of soy sauce or tamari for umami depth.
• Storage Tip: Store noodles and broth separately in the fridge. This keeps the noodles from soaking up all the liquid.

Variations

• Protein Boost: Add tofu, shredded chicken, shrimp, or soft-boiled eggs for more protein.
• Spicy Kick: Stir in chili paste, sriracha, or red pepper flakes.
• Miso Twist: Add a spoonful of miso paste at the end of cooking for a rich umami flavor.
• Extra Veggies: Mushrooms, zucchini, spinach, or bok choy make great additions.
• Gluten-Free Option: Use gluten-free soba noodles or rice noodles instead.

FAQs

1. Can I make this soup ahead of time?
Yes! Store the broth and noodles separately in airtight containers in the fridge for up to 3 days. Reheat broth and add noodles just before serving.

2. Can I freeze it?
The broth freezes well for up to 2 months. However, soba noodles do not freeze well, so cook fresh noodles when ready to serve.

3. Can I use another type of noodle?
Absolutely! Udon, rice noodles, or even whole wheat spaghetti can be used instead of soba noodles.

4. Can I make it oil-free?
Yes. Simply sauté veggies in a splash of vegetable stock instead of coconut oil.

Conclusion

This Balsamic Veggie Soba Noodle Soup is more than just a simple bowl of noodles—it’s a nourishing, flavorful, and versatile dish that can be tailored to your tastes. Whether you enjoy it as a light weeknight dinner, a comforting lunch, or a customizable meal with different toppings, it’s a recipe that fits all occasions. Healthy, delicious, and easy to prepare, this soup is truly a must-try for anyone who loves wholesome cooking.