Veggie & Soba Noodle Soup

  1. 1/3 cup water or vegetable broth (or 1 tablespoon sesame oil)
  2. 1 large red onion, diced
  3. 3 cloves garlic, minced
  4. 3 stalks of bok choy with leaves, chopped
  5. 2 stalks of celery, chopped
  6. 2 small heads of broccoli florets, chopped
  7. 4 cups vegetable broth
  8. 3 cups water
  9. 3 tablespoons low-sodium tamari (or soy sauce)
  10. 1 tablespoon rice vinegar
  11. 1/2 teaspoon sriracha, or more, to taste (optional)
  12. salt and pepper, to taste
  13. 3 heaping tablespoons fresh cilantro, chopped (plus more for serving)
  14. 1/2 tablespoon fresh ginger, minced (powdered okay too)
  15. 4-5 ounces soba noodles (or noodle of choice)
  16. fresh juice from 1/2 lime
  17. 1 cup red cabbage, chopped
  1. In a large pot, heat water/veggie broth over medium-high heat. Sauté onion with garlic for 2-3 minutes. Add the bok choy, celery, broccoli, vegetable broth and water. Bring to boil, cover and simmer for about 7-8 minutes.
  2. Add the rest of the ingredients and boil until the soba noodles are soft, about 3-4 minutes.
  3. Garnish with extra cilantro and serve.
  4. Enjoy!
  1. We enjoyed the leftovers but some may not like the texture of the soup if saved and not eaten immediately. The noodles can absorb much of the liquid.