Japanese Soda Soup Recipe


  1. Whole package of Eden Organics Buckwheat Soba noodles
  2. 1 onion, chopped
  3. 4 carrots, julienned
  4. 1Tbsp. sesame oil
  5. 4 Tbsp. miso paste
  6. 350g firm tofu, chopped into squares (2cm x 2cm)
  7. Tetra pack of Pacific Foods Organic Low Sodium Chicken Broth
  8. 4 cups baby bok choi, cleaned (but whole)
  9. 1 package (2 cups) snap peas, deveined
  10. 1 Tbsp. low sodium soy sauce (or Low Salt Tamari if going wheat free)
  11.  1 tsp. Chili pepper flakes (optional)
  12. 1 cup raw bean sprouts, washed and ready to use
  13. Bunch of green onions, sliced into rounds for garnish



  1. In a small pot, bring water to boil, add 1 and boil for 5 minutes, drain, rinse and set aside
  2. In a large pot, sauté 2-4 together until tender at medium heat
  3. Add 5 & 6 and continue sautéing for 1-2 minutes
  4. Add 7-11 and bring to boil
  5. Reduce heat, cover and simmer for 3 minutes
  6. Remove from heat, add noodles and stir
  7. Put into 2 large soup bowls and serve immediately – add 11-12 to the top of soup for garnish
  8. Serves 2 (very large servings)



  • 400g of chicken or prawns (raw measurement) can be substituted in this recipe for the tofu (or protein) portion of the plate.  If using chicken, sauté with the onions and carrots before adding the miso.  If using prawns, sauté as above (as they cook very quickly).  Either substitution will increase the protein in this recipe by about 10g but will not substantially change the calorie content.
  • While this recipe is not overly salty, if you’re watching your salt intake just leave out the soy sauce.  The recipe is still great without it!


 Nutrition Facts

Tofu Japanese Soba Soup

4 Servings

Amount Per Serving

Calories 375.3
Total Fat 9.1 g
Saturated Fat 1.3 g
Polyunsaturated Fat 4.5 g
Monounsaturated Fat 2.5 g
Cholesterol 0.0 mg
Sodium 353.5 mg
Potassium 733.6 mg
Total Carbohydrate 63.8 g
Dietary Fiber 7.9 g
Sugars 6.3 g
Protein 25.7 g