Soba Bowl

Soba Bowl 1 copyI’d like to start this post off by clarifying that there are no actual soba noodles in this recipe! Soba is the Japanese word for “buckwheat” and is also used to describe the thin, long noodles made from buckwheat. Don’t worry, I know you don’t dig grains, so I came up with this recipe to quench your soba craving with 100% veggie ingredients 🙂

While these Soba Bowls are filled with zucchini noodles and other thinly sliced veggies, the flavor of the dish is just like you’d enjoy in a traditional Soba Noodle broth bowl. It is really fun to use exotic mushrooms like shiitake, maitake and enoki, and you’ll love how these mushrooms lend tremendous flavor to the broth. And, as I’ve mentioned before, I’m not the biggest fan of mushrooms to begin with, so you know that these ones are really tasty to get my stamp of approval!

Enjoy this Soba Bowl as a light, flavorful meal any time of year. Tastes great chilled the next day as well. Enjoy!

Soba Bowl
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 6

  • 2 Tablespoons olive oil
  • ½ lb shiitake mushroom caps, sliced
  • ¼ lb maitake mushrooms, sliced
  • 2 carrots, cut into matchsticks
  • 1 parsnip, cut into matchsticks
  • 2 leeks, cut into matchsticks
  • 1 Tablespoon ginger, crushed
  • 4 garlic cloves, thinly sliced
  • 1 red bell pepper, seeded and sliced
  • sea salt and black pepper
  • 8 cups chicken broth or vegetable broth
  • 2 Tablespoons coconut aminos
  • 6 zucchini, run through spiral slicer to create noodles
  • ¼ lb enoki mushrooms, trimmed and separated
  • ½ cup cilantro, chopped
  • ½ cup green onions, chopped

  1. Heat the olive oil in soup pan. Add shiitake and maitake, and cook until nutty and aromatic.
  2. Add the carrots, parsnips, leeks, ginger, garlic and bell pepper. Cook for 10 minutes, until tender. Season with sea salt and black pepper.
  3. Add the chicken broth, coconut aminos and bring to a simmer for 5 minutes. Add the zucchini noodles and cook for 3 minutes. Remove from heat.
  4. Stir in enoki, garnish with cilantro and onions

Calories: 173     Fat: 6g     Carbohydrates: 24g     Sugar: 9g     Sodium: 1063mg     Fiber: 7g     Protein: 11g    

Soba Bowl 2 copy


  • Ruth June 25, 2015 at 2:06 pm

    Buckwheat is not a grain.

    • Diana July 1, 2015 at 6:41 pm

      Hi Ruth,

      That’s right, it’s a pseudo grain. The zucchini noodles are a great alternative to the buckwheat, since zucchini is not processed and is much lower in carbs. Happy Cooking 🙂

  • gina June 25, 2015 at 5:46 pm

    I find using konyaku (yam) noodles a better alternative to zucchini in asian dishes.

    • Diana July 1, 2015 at 6:39 pm

      Hi Gina,

      Thanks for sharing Gina. Zucchini noodles are not processed and are lower in carbs, which is why I like to use them. Happy Cooking!

  • Lee Fraser August 8, 2016 at 1:56 pm

    I’d love to try this, but the sugar content is too high. Anything I can do to reduce this number?

    • Diana August 8, 2016 at 7:49 pm

      Hi Lee, remove the carrots and bell peppers to reduce the sugar content. Enjoy!

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