A close up shot of kale & sweet potato soup with soba noodles in a white ceramic bowl with a gold spoon and a green towel folded next to the bowl.


A healthy, easy, quick, and delicious kale and sweet potato soba noodle soup with tofu and beans for protein.
Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Servings 4 Servings
Calories 105 kcal
Author Linda Meyer


  • 1 tbsp extra-virgin olive oil
  • 1 medium yellow onion diced
  • 1 large sweet potato peeled and diced
  • 2 garlic cloves minced
  • 1 32 oz container of vegetable broth
  • 1 15 oz can of Great Northern beans, drained and rinsed
  • 1 15 oz block of extra-firm tofu, pressed
  • 1 tbsp plus 1 tsp fresh grated ginger
  • 2 tsp ground cumin
  • ½ tsp turmeric
  • Ground sea salt and black pepper to taste
  • 3 cups coarsely chopped kale, stems removed and massaged
  • 1 8 oz package of buckwheat soba noodles
US Customary - Metric


  1. Bring a pot of water to a boil for the noodles
  2. Heat the olive oil in a medium soup pot on medium heat and add the onion and sweet potato. Stir frequently for approximately 8 minutes, or until the potato is fork tender. Add the garlic and stir in for two minutes.
  3. Add the broth, beans, tofu, and the spices and stir well. Bring to a boil then reduce the heat to simmer and cook for 20 minutes.
  4. 10 minutes before the soup is ready, add the noodles to the boiling pot of water and cook according to the instructions on the package. Drain and rinse and add to the soup. Add the kale and cook for 1 to 2 minutes, or until wilted.
  5. Make this your own. Add more or less of the spices to suit your taste.

Recipe Notes

The Nutrition Facts are an estimate only.

Nutrition Facts
Amount Per Serving
Calories 105 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 44mg2%
Potassium 414mg12%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 2g2%
Protein 3g6%
Vitamin A 9645IU193%
Vitamin C 63.6mg77%
Calcium 103mg10%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.