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Soba Noodles with Veggie and Ginger Broth


The summer is long, sometimes it feels like it is too long, the days are hot and the nights restless. The thought of coming home from work and standing in front of a hot oven is enough to make you want to curl up into a little ball and cry. Yet somehow standing out in the heat, in front of a hot bbq seems perfectly normal… go figure. The mentality of cooking dinner on the barbecue, because it is somehow cooler lends it’s self to buying a ton of steaks and grilling away. Now I’m not complaining about eating steak, I love steak as you could properly tell from my Instagram feed, but there comes a time in everybody lives where we need to detox our body, give up meat for a day and save a few dollars in the process. Something easy, nourishing, something to warm the soul and most importantly, something delicious.

As everybody knows the Chinese new year is underway and we are seeing a lot of food publications come out with some great Chinese inspired dishes. The latest edition of Jamie’s magazine is the perfect example. After flicking through the pages with my morning coffee in hand, my mind was left wondering through the flavours of Asia. This is where the inspiration for this little dish came from. Soba noodles are so quick to cook and taste mighty fine on their own, but once added to a ginger infused veggie broth, it’ll blow your mind. It’s simple and so quick anybody could throw it together for a great midweek meal and the flavour combinations can be personalised to suite your tastes buds. Get creating and enjoy!


Soba Noodles with Veggie and Ginger Broth

10Prep Time

15Cook Time

25Total Time

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Recipe Image


  • 90g soba noodles
  • 1 bunch broccoli
  • 10g butter
  • 1 handful of your favourite mushrooms, chopped
  • 1 spring onion, chopped
  • 2 thumb sized pieces of ginger, roughly chopped
  • 500ml veggie stock (home made is best, alternatively a good quality store bought one will work)

Now What?

  1. Combine the veggie stock and ginger in a saucepan and bring to the boil over a medium high heat.
  2. Bring another pot of water to the boil and cook the soba noodles according to the packet directions. Once the noodles are cooking, add your broccoli and cook for 30-60 seconds until nice and vibrant, then remove with a slotted spoon.
  3. In a frying pan, melt the butter and cook your mushrooms for 2-3 minutes.
  4. Once everything is ready, strain the stock, add then drain noodles, mushrooms, broccoli and top with spring onions.
  5. Enjoy.



  1. Suzanne says:
    Love this bowl of noodles and veggies. Thats exactly what I would like tonight!!
  2. laurasmess says:
    Awesome post Matt. I've never been strong on eating hot food in the heat but my mum always swears that a bowl of noodle soup (or a hot cup of tea) will 'cool you down'... through sweat maybe! Haha. But nevertheless, hot or not, this would be amazingly delicious, maybe with a nice cold beer. I might give this recipe a go later in the week (I've been craving Asian flavours recently)
    • Matt says:
      I totally agree, I usually avoid it, but sometimes you get winter sick and just want a giant bowl of comforting yum that makes you feel slightly better about yourself haha :) I certainly would recommend the beer, but then again I'd recommend beer with just about anything! :)
  3. mimi says:
    Gorgeous. Asian food is so simple and yet so pretty.
  4. Sophie says:
    It's not summer here, however, the sun is acting like it just might be! This sounds lovely, and so simple. Always love seeing a good flavorful meatless option -- and the colors are great! Cheers
  5. Simple to prepare, light and flavorful.
  6. Your pictures look so professional and beautiful!

What do you think?

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