Vegetable Yaki-Soba Recipe

Vegetable Yaki-Soba Recipe

  • Makes: 4 Servings
  • Ready In: 25 mins
  • Prep Time: 5-10 mins
  • Cook Time: 20-25 mins

Vegetable Yaki Soba is a great go-to meal when you can’t think of anything to make. It’s easy and it’s inexpensive. Warm, nourishing garlic ginger broth with simmered vegetables ladled over noodles is sure to be a hit.

This traditional Japanese dish mightjust become a family favorite. You can pan-fry the tofu cubes before adding them but the dish is equally good if the tofu is added raw. Soba is a hearty noodle made from buckwheat and wheat flour.

Recipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008).

    Nutritional Information (per serving)

  • Calories: 201
  • Fat: 10g
  • Protein: 11g
  • Sodium: 1407mg
  • Carbohydrates: 19g
  • Fiber: 3g
  • Sugar: 4g


  1. 1 package soba noodles
    2 tablespoons toasted sesame oil
    I onion, cut in thin half moons
    2-3 cloves garlic, minced
    1 carrot, cut into matchsticks
    5 shitake mushrooms, cut into bite-size pieces
    4 cups water
    1/3 cup tamari or shoyu
    ½ pound firm tofu, cut into ½” cubes or fried tofu cubes
    1 tablespoon freshly grated gingerroot
    2 cups chopped bok choy
    2 scallions, cut into thin slices


    1. Prepare soba noodles according to package directions. Drain and set aside.
    2. Heat oil in a 4-quart soup pot.
    3. Add onion and garlic; sauté over medium heat until onion begins to soften.
    4. Add carrot and mushroom pieces; sauté a few minutes more. Add water, tamari, tofu and gingerroot.
    5. Bring heat up until mixture begins to simmer. Cover and let simmer for 10 minutes.
    6. Add bok choy and simmer until leaves are bright green.
    7. Serve this dish by placing a handful of noodles in each serving dish. Ladle broth and vegetables over the noodles. Garnish with scallions.

    FOR BABIES 6 MONTHS & OLDER: Reserve some carrots and bok choy. Steam until tender, puree with some of the broth and serve.

    FOR BABIES 10 MONTHS & OLDER: Serve plain slices of tofu and/or cooked soba noodles cut into small pieces.

Cynthia Lair

Cynthia is an Assistant Professor and Culinary Curriculum Director at Bastyr University. She is also the host of the online cooking show Cookus Interruptus featuring over 170 recipes and the author of Feeding the Whole Family and the new Feeding the Young Athlete. Watch her TEDx talk How to Cut an Onion!

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