Best Asian Soba Noodle Soup With Lemongrass Recipes

Ginger-Lemongrass Broth with Noodles, Silken Tofu, and Broccoli image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 14

6 cups low-sodium chicken broth
1 large onion, peeled and halved
6 cloves garlic, smashed and peeled
2 stalks lemongrass, smashed with the back of a knife and cut into 3-inch lengths
1 (3-inch) piece fresh ginger, cut into 1/8-inch-thick slices
1 cup cilantro sprigs, plus more for serving
1 Thai chile pepper, a slit cut in side (seeds removed for less heat, if desired), plus more, sliced, for serving (optional)
1/2 teaspoon sugar
1 tablespoon fish sauce
Kosher salt
8 ounces Broccolini or Chinese broccoli, cut into 1-inch pieces (3 cups)
1 pound fresh plain wheat noodles, or 8 ounces wide rice noodles
8 ounces silken tofu (1 cup), cut into 6 pieces
Fresh Thai or Italian basil leaves and lime wedges, for serving

Steps:

In a saucepan, combine broth, 3 cups water, onion, garlic, lemongrass, ginger, cilantro, whole chile, and sugar. Bring to a boil, then reduce heat to low and simmer, partially covered, 30 minutes. Strain, discarding solids; return broth to pot. Stir in fish sauce; season with salt.
Meanwhile, bring a pot of salted water to a boil. Add Broccolini and return to a boil; cook until crisp-tender, about 1 minute. Using tongs, transfer to a plate. Add noodles to pot and cook until just al dente, about 4 to 5 minutes for wheat noodles, 3 minutes for rice noodles. Drain.
Divide noodles among bowls. Add Broccolini to hot broth, then gently add tofu and heat through over medium. Spoon broth, Broccolini, and tofu over noodles. Garnish with herbs and sliced chile, and serve with lime wedges.

Japanese Soba Noodle Soup image

Yield 6 servings

Number Of Ingredients 12

One 8-ounce package soba (buckwheat noodles)
One 32-ounce carton low-sodium vegetable broth
6 to 8 medium-sized shiitake mushroom caps, sliced
2 tablespoons reduced-sodium soy sauce, or more to taste
2 teaspoons rice vinegar
2 teaspoons natural granulated sugar
2 to 3 teaspoons minced fresh ginger, to taste
3 scallions, white and green parts, thinly sliced
8 ounces soft or firm tofu
8 to 10 ounces fresh spinach, well washed, stemmed, and chopped
1 cup chopped baby bok choy, tatsoi, or mizuna, optional
Freshly ground pepper to taste

Steps:

Break the noodles in half and cook them in a large saucepan according to package directions until al dente, then drain. Rinse briefly with cool water.
Meanwhile, combine the broth, mushrooms, soy sauce, vinegar, sugar, and ginger in a soup pot. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
Stir in the scallions, tofu, spinach, and optional bok choy. Cover and cook until the spinach is wilted but still bright green, about 3 minutes.
Stir in the noodles. Add about 2 cups water, or enough to give the soup a dense but not overly crowded consistency. Season with pepper and additional soy sauce if needed. Heat through and serve at once.
Per serving:
Calories: 196
Total fat: 3g
Protein: 10g
Fiber: 3g
Carbohydrate: 33g
Cholesterol: 0mg
Sodium: 511mg