1. Bring Water and Stock to a Boil

Start by setting up two separate saucepans, which is exactly how I prepare this soup to keep the timing tight and the noodles from clouding the broth. Fill one saucepan with plain water for the soba noodles and place the chicken stock in the second saucepan, then bring both to a steady boil over medium high heat.​​

Keeping the noodles and stock in separate pots prevents starch from the noodles from dulling the flavor and clarity of the broth, giving you a cleaner tasting soup. Using chicken stock instead of water gives instant depth and body, which is why this recipe tastes slow simmered even though it comes together in minutes.​​

---

2. Prep and Chop the Vegetables

While the liquids heat up, prep all the vegetables so they are ready to cook at the same time, keeping the process quick and efficient. Roughly chop the mixed mushrooms into bite sized pieces, not worrying about perfect shapes, because this rustic cut matches the relaxed, throw it together style of the soup.​​

Next, peel the carrot and shred it using a box grater or similar tool so it cooks very quickly and disperses nicely through the broth. Shred about a quarter of a small head of cabbage into thin strips, then roughly chop the sugar snap peas into smaller pieces so they will soften slightly while still staying pleasantly crisp.​​

---

3. Cook the Noodles and Vegetables

Once both pots are boiling, add the soba noodles to the pot of plain water and set a timer for 4 minutes, which is the cooking time I use for traditional buckwheat soba. At the same time, add the cabbage, mushrooms, shredded carrot and chopped sugar snap peas to the boiling chicken stock and let the vegetables simmer for those same 4 minutes.​​

This parallel cooking is what makes the soup so fast, because the vegetables soften just enough to be tender yet still bright while the noodles reach the perfect texture. There is no sautéing or oil involved, so the vegetables cook directly in the stock, infusing the broth with their flavor while keeping the process light and streamlined.​​

---

4. Drain, Rinse, and Bowl the Noodles

When the four minutes are up, turn off the heat under the noodle pot, then drain the soba thoroughly in a colander. Immediately rinse the noodles under cold running water, which stops the cooking and washes away excess surface starch so they stay loose and pleasant instead of gummy.​​

Once rinsed, divide the soba noodles evenly between two serving bowls, forming a base for the soup instead of leaving them in the pot. Placing the noodles directly in the bowls first lets you portion cleanly and ensures each bowl gets the right balance of noodles to broth when you ladle over the soup base.​​

---

5. Season the Broth and Assemble

While the noodles rest in the bowls, turn to the saucepan with the vegetables and chicken stock, which will now be a light vegetable infused broth. Season this broth with soy sauce to taste rather than salt, starting with a small splash of low sodium soy and adjusting until the broth tastes deeply savory but not overly salty.​​

Once the seasoning is balanced, carefully ladle the hot broth and vegetables over the soba noodles in each bowl, making sure to share the vegetables evenly. This step warms the noodles back through without overcooking them and marries the flavors of the stock, vegetables and soba right before serving.​​

---

6. Finish with Fresh Scallions and Serve

Right before you serve, chop the scallions, removing the dark tops and slicing the lighter green and white parts thinly. Scatter a generous handful of chopped scallions over each bowl, adding a fresh oniony note and a pop of color that brightens the whole dish.​​

Serve the soup immediately while steaming hot so the scallions just soften on top and the broth stays comforting and aromatic. At this point you can taste again and add a final small drizzle of soy sauce to your own bowl if you prefer a slightly stronger savory kick.