Vegetable and Chickpea Soba Noodle Soup

Vegetable and Chickpea Soba Noodle Soup

Who says noodles are for chicken soup? Our Vegetable and Chickpea Soba Noodle Soup is a hearty plant-based meal with layers of texture and flavor and a base of kombu dashi, which we make separately ahead of time using a cold steeping method. A few minutes of prep the night before really pay off. Dashi can also be frozen, so make it a double batch and freeze in containers or ice cube trays for future use. No need for an extra protein since Banza chickpea spaghetti has a whopping 13 grams of protein per 2-ounce serving.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegetable and Chickpea Soba Noodle Soup

Vegetable and Chickpea Soba Noodle Soup

  • Author: Fresh. Out.
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: Serves 6 1x
  • Category: Soup, Entree
  • Method: Cold Steep and Stove Top
  • Cuisine: Vegan, Plant-Based, Asian


A hearty plant-based soup made with kombu dashi, chickpea noodles, and a rainbow of vegetables.



For the Dashi Base

  • 8 cups cold water
  • 4 (4×4″) sheets dried kombu

For the Dashi Broth

  • Strained dashi base 
  • 1 cup water
  • 1 bunch green onions (about 8), whites and greens divided
  • 4-inch piece fresh ginger, peeled and quartered lengthwise
  • 5 large garlic cloves, peeled and quartered lengthwise
  • 1/4 tsp salt

For the Noodles

  • 1 8-ounce box Banza chickpea spaghetti
  • 5 tbsp coconut aminos (do not substitute)
  • 1 tbsp sesame oil
  • 1 tsp ground coriander 
  • 1 tsp extra virgin olive oil or avocado oil (for the pasta water)
  • 1/2 tsp chili garlic sauce
  • 1/4 tsp salt, divided
  • 1/8 tsp garlic powder

For the Vegetables

  • 1 pound baby bella mushrooms, trimmed and thinly sliced
  • 1 pound broccolini or young broccoli, trimmed
  • 3 packed cups baby spinach leaves
  • 2 cups very thinly shredded red cabbage
  • 2 medium carrots, julienne peeled or spiralized, for garnish
  • 2 radishes, thinly sliced
  • 1 lime cut into wedges for serving
  • Optional garnishes: Shaved ginger, toasted sesame seeds, reserved greens from onions, chili garlic sauce or sriracha


For the Dashi Base

  1. Place the kombu in a large container or jar with a lid (break them up if necessary). Pour 8 cups of cold water into the container, then cover tightly and refrigerate overnight. 
  2. After 10-14 hours of steeping, use a fine mesh strainer to strain the liquid into a clean container. Discard the kombu pieces and any thick liquid. Some of the liquid in the container will have a thickened consistency, like an egg white. This is normal.
  3. Rinse the strainer and original container and strain the liquid back into the original container again. You may need to repeat this process a few times until all the thickened liquid has been strained off and discarded. Keep the strained dashi refrigerated until ready to use. 

For the Dashi Broth 

  1. Add the prepared dashi to a large pot over medium heat. Trim the bottoms of the onions and discard, then cut the greens away from the white part of the onions. 
  2. Thinly slice the greens crosswise and set aside for garnish. Slice the whites in half lengthwise and add to the dashi.  
  3. Peel and quarter the ginger and garlic lengthwise, then add to the dashi. Add the salt and bring to a rolling boil over medium-high heat. Boil for 5 minutes, skimming the foam off the top of the pot regularly.
  4. Reduce to medium-low, cover and simmer for 10 minutes, then remove from heat and skim foam again if necessary. 
  5. Keep covered and let rest 15 minutes, then strain liquid into a heat safe container, discard the vegetables, and return to the pot (you may need to rinse the pot out first). 
  6. Cover and return to a boil over medium heat. Once boiling, add the mushrooms continue boiling for 3-4 minutes, then remove from heat and add the broccolini/young broccoli. Cover and let rest for 2-3 minutes, then use tongs to remove the broccolini/young broccoli and return cover to the pot. 

For the Noodles

  1. While the broth is boiling and resting, combine sesame oil, coconut aminos, chili garlic sauce, coriander, and 1/8 teaspoon of salt in a large heat safe bowl and set aside. 
  2. Bring 8+ cups of water to a rolling boil, add the remaining 1/8 teaspoon of salt, the olive/avocado oil, and the pasta. Stir and skim regularly. Continue boiling for 7-8 minutes, until desired texture is reached. 
  3. Strain and rinse pasta with warm water then drain off excess water and add to the bowl with the coconut aminos mixture. Gently toss to coat thoroughly. It will look like you have too much liquid for the noodles, but they will absorb any excess liquid while resting in the bowl. 

Putting it Together

  1. While the broth is finishing, divide the spinach and cabbage between six bowls (the hot broth will wilt and soften both without overcooking) and top with noodles. 
  2. Use tongs to add broccoli/broccolini spears to each bowl and a slotted spoon to divide the mushrooms between the bowls, then strain hot broth into each bowl. 
  3. Garnish with carrots, green onion slices, radishes, lime wedges, sesame seeds, etc., to preference. Serve immediately.


Refrigerate broth, vegetables, and noodles separately in airtight container up to 4 days. Broth may also be frozen up to 3 months.



Leave a Reply

Your email address will not be published.

Recipe rating