I had some leftover Soba noodles in the fridge and wanted to use them up somehow. I love the challenge that comes with making an awesome dish with leftover ingredients. Lately I’ve been craving a pho-like broth soup and Soba noodles are the best thing around when they are put into broth-style soups. The only weird thing is, why am I craving hot soup while we’re having a heat spell here in the desert? Maybe I need to turn the AC down a notch. The ginger is at the forefront of this soup, next is the garlic. You get a little heat from the chili peppers, which in turn make the ginger seem like it is radiating heat. This is one of my favorite soup recipes.
I made it possible for everyone to enjoy this soup by supplying a vegetarian and vegan version, as well.
~Vegetarian/Vegan version: replace beef broth, with vegetable broth, and steak with tofu cut into little cubes.
- 4 cups organic beef broth
- 4 cups water
- 2 1/2 cups steak, chopped
- 2 cups soba noodles, cooked
- 2 teaspoons garlic powder
- 2 garlic cloves, minced
- 3 tablespoons fresh ginger, minced
- 1/2 teaspoon chili flake
- 1 teaspoon salt (more or less to taste)
- 2 tablespoons toasted sesame oil
- 3 baby bok choy, chopped
- 2 cups baby broccoli, chopped
- 1 small red onion, thinly sliced
- 1/2 teaspoon pepper
In a large soup pot, bring broth, water, sesame oil, salt, pepper, ginger, fresh and powdered garlic and chili flakes to a boil. Boil over a medium-high heat for 15 minutes. Add thinly sliced beef (or meat substitution). Boil for 15 minutes. Add cooked Soba noodles, red onion, broccoli and bok choy and boil for 5 minutes. Serve piping hot.