The Vegan Table: Soba Noodle Soup

I am starting with spring recipes again because I am almost finished with the summer chapter.

This is an incredible easy and time-saving recipe!

I added a shredded piece of nori ( 紫菜 ; ㄗˇ ㄘㄞˋ ; zi cai ) seaweed to help with the flavor since I did not use scallion, mirin, or sake.  As I don’t like to use spinach in combination with tofu, I used arugula.  I used dry shiitake mushrooms in this.

This soup lasts more than 6 to 8 servings!  More like 12 to 16 servings!  Delicious and easy!

This recipe has generally favorable reviews from most people but there are people who had reservations about it:

About leneatiengo

Vegan, without onion, garlic, leek, coriander/cilantro, hing (asafoetida), scallion, green onion, chives
This entry was posted in arugula, autumn, Food and drink, ginger, miso, mushroom, noodle, Recipes, seaweed, spring, summer, tofu, vinegar and tagged , . Bookmark the permalink.

2 Responses to The Vegan Table: Soba Noodle Soup

  1. elle says:

    Niiice, I love soba! esp in the summer

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