Soba Noodle Soup

I‘m back from California with a wealth of health information, care of my BFF in SF, who is becoming a whole foods nutrition consultant (so left coast, right?) and loads of ideas for eating well and practicing balanced meals all summer. While my partner can subsist on fried chicken and frozen burritos, I am made of slower metabolic stock, and must force myself to consume more vegetables more often, so I am not unfortunately mistaken for a plow-pulling farm hand during shorts season.

Meanwhile, a knock at the back door. Slowly, the knob turns and the door opens on Malcolm, styrofoam box in hand. Within the small walls of this landfilling material is a handheld burger dripping with cheese. Needless to say I ate it with relish and great vehemence, after just moments ago finishing my wholesome and delicious vegetarian lunch. Needless to say, more will be revealed tomorrow regarding the beefy temptress. Needless to say, I am redoubling my efforts and commitment to eating more mindfully, starting now. Now. This will help.

Soba Noodle Soup


  • half a package of extra firm tofu, cubed into domino-sized pieces
  • 1 tablespoon grapeseed oil
  • 2 cloves of garlic, sliced very thinly
  • 3 green onions, also sliced thinly (some reserved for garnish)
  • 1 serrano chile pepper, sliced thinly (a little bit of this saved for garnish also)
  • a box of baby bella mushrooms, sliced
  • a handful of baby carrots, quartered lengthwise
  • 1/3 of a package of soba noodles, cooked according to directions (3 minutes, max) drained and rinsed
  • 1 box organic vegetable broth
  • salt and red pepper flakes
  • sprig of Thai basil


In a soup pot, heat oil on medium-high, then add tofu, garlic, scallions, mushrooms, serrano pepper, and salt, saute until soft. Pour in broth, add carrots (and any other veggies you might have in the fridge ) bring to a boil, then reduce heat, cooking after that for fifteen minutes. Combine noodles and soup, garnish with scallions, pepper, basil, and serve, ideally without a side of cheeseburger. Feel cleansed and sanctimonious, momentarily.

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road. She creates content on the internet, on subjects ranging from summer camps to semi-precious stones to the folklore of food. With Malcolm, Jillian was one of the original "Insiders," for the Visit Maine tourism campaign. She loves telling the stories of her adopted state, finding out-of-the-way places, and people making interesting things. Watching her daughters play in the wild woods and fields of Cushing makes her very happy.


  1. I love your blog, and found it via photograzing on seriouseats. Beautifully done!

    You know, you could add some lean meat in this to help take care of your meat cravings, and it helps give you the vitamin B12 that you need. (Unless you take supplements, it’s the only way to get this vitamin in your diet) Add some lean thinly sliced pork or chicken and it would still be a delicious, light, and healthy soup!

    View Comment

Leave a Reply