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5 from 1 vote

Vegan soba noodle soup

A beautiful, simple and low fat soup. It’s free from meat and dairy and is a great protein boost if you’re in need of one.
Prep Time5 mins
Cook Time8 mins
Course: Spicy mains
Cuisine: Japanese
Keyword: bok choy, noodle soup, noodles, soba noodles, tofu, vegan
Servings: 1 bowl
Calories: 551kcal
Author: Emily Leary


  • 200 g firm tofu slice into three layers
  • 2 tbsp vegan soy sauce or liquid aminos
  • 100 g dried soba noodles
  • 1/2 pak choi leaves separated
  • 1/2 red chill sliced
  • 1 vegan stock cube
  • 1/2 tsp sesame seeds


  • Place the sliced tofu on a plate and cover with half the soy sauce, flipping a couple of times to ensure even coverage, then griddle until just beginning to blacken. For this, I used my grill press, which works brilliantly because it presses out the excess moisture and you finish up with a great texture.
  • Put the soba noodles on to boil in plenty of water – they only take a few minutes.
  • In the last minute or two of cooking, chuck the bok choy leaves in with the noodles just to soften them a little, then lift back out.
  • Drain the noodles and place in the bottom of your bowl, top with the bok choy leaves, then sprinkle in the sliced chilli
  • Make up 400ml (13.5 fl oz) of stock and add the remaining soy sauce, then pour into the bowl while it’s still piping hot.
  • Top with the tofu, sprinkle with the sesame seeds and serve.


Raw or lightly cooked bok choy can be quite bitter. I like it, but if you’d prefer it a fully cooked, chuck it in with the noodles for the full cooking time so that the leaves wilt and darken.


Calories: 551kcal | Carbohydrates: 93g | Protein: 40g | Fat: 7g | Saturated Fat: 1g | Sodium: 3884mg | Potassium: 1767mg | Fiber: 5g | Sugar: 9g | Vitamin A: 18980IU | Vitamin C: 221mg | Calcium: 538mg | Iron: 10mg