Pasta and noodles · Japanese · 25 min
Soba Noodle Soup with Tofu, Edamame, Mushroom, Green Onion & Ginger
- 25 min
- 2–6 servings
- 659 kcal / serving
A light, comforting soup with tender soba, soft tofu, and fresh-edamame in a gingery mushroom broth. It comes together quickly for a weeknight dinner with clean flavors and simple pantry seasonings.
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Ingredients
- 32 fl ozchicken or vegetable broth
- ¾ lbcremini mushrooms
- ⅔ cupedamame, shelled
- 1 (12 oz) pkgextra firm tofu
- 1 clovegarlic
- 1 (1 inch) pieceginger root
- ½ small bunchgreen onions (scallions)
- 5 ozsoba (buckwheat) noodles
- edamame
From the pantry: soy sauce, toasted sesame oil
Cookware
baking sheet pan · chef's knife · colander · cutting board · garlic press (optional) · grater (optional) · ladle · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: tofu
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ¾ lbcremini mushrooms
- ⅔ cupedamame, shelled
- 1 clovegarlic
- 1 (1 inch) pieceginger root
- ½ small bunchgreen onions (scallions)
- edamame
Dairy, eggs & chilled
- 1 (12 oz) pkgextra firm tofu
Pantry & dry goods
- 32 fl ozchicken or vegetable broth
- 5 ozsoba (buckwheat) noodles
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken or vegetable broth | 32 fl oz | 64 fl oz | 96 fl oz |
| cremini mushrooms | ¾ lb | 1 ½ lb | 2 ¼ lb |
| edamame, shelled | ⅔ cup | ||
| extra firm tofu | 1 (12 oz) pkg | 2 (12 oz) pkg | 3 (12 oz) pkg |
| garlic | 1 clove | 2 cloves | 3 cloves |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 small bunch |
| soba (buckwheat) noodles | 5 oz | 10 oz | 15 oz |
| edamame | 1 ⅓ cups | 2 cups |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Cut the tofu in half lengthwise, then press between clean towels or paper towels on a baking sheet with a weight on top to remove excess moisture.
- Wash and dry all fresh produce, then thinly slice the cremini mushrooms and place them in a small bowl.
- Peel and finely mince the ginger and garlic and add them to the bowl with the mushrooms.
- Warm a medium saucepan over medium heat, then swirl in a little oil and cook the mushrooms with the ginger and garlic until lightly browned, about 5–6 minutes.
- Meanwhile, cut the tofu into ½-inch cubes.
- Pour the broth into the hot pan and bring to a boil, then add the tofu, soba noodles, edamame, and a splash of soy sauce; return to a simmer and cook until the noodles are tender and the tofu is warmed through, about 5 minutes.
- Stir in the green onions just before serving and ladle the soup into bowls.
Two tips
- Pressing the tofu during the initial step frees moisture and helps it hold shape in the soup.
- For serving, drizzle a bit of toasted sesame oil on top or sprinkle extra green onions.
Nutrition per serving
- Calories
- 659 kcal
- Protein
- 50 g
- Carbs
- 79 g
- Fat
- 23 g
- Fiber
- 5 g
- Sodium
- 745 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.