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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 392.5
  • Total Fat: 11.6 g
  • Cholesterol: 2.5 mg
  • Sodium: 1,625.0 mg
  • Total Carbs: 59.0 g
  • Dietary Fiber: 9.8 g
  • Protein: 15.2 g

View full nutritional breakdown of Carolyn's Soba & Vegetable Soup calories by ingredient
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Carolyn's Soba & Vegetable Soup

Submitted by: CJW102


Number of Servings: 6

Ingredients

    1 pound whole-wheat spaghetti
    2 tablespoons vegetable oil, plus some for drizzling
    1 large onion, thinly sliced
    2 large cloves garlic, chopped
    3 handfuls store-bought shredded carrots
    10 shiitake mushrooms, stemmed and thinly sliced
    1 large zucchini or 2 small, cut into half moons and sliced 1/2-inch thick
    1 large bok choy, cored and chopped
    6 cups chicken or vegetable stock
    1 cup fresh bean sprouts, optional
    1/4 cup toasted sesame seeds
    1/2 tablespoon ground coriander
    1/2 tablespoon chili powder
    Cayenne pepper, a pinch











Directions

Place a large pot of water over high heat and bring up to a boil to cook the spaghetti. Once boiling, add some salt and the spaghetti and cook until al dente, according to package directions. Drain and toss with a little bit of vegetable oil.


While the water is coming up to a boil to cook the spaghetti, place a large soup pot over medium-high heat and add 2 turns of the pan of vegetable oil, about 2 tablespoons. Add the onion, garlic and shredded carrots and cook until the onions start to get tender, about 4-5 minutes.


Add the mushrooms, zucchini and bok choy and cook for another 2-3 minutes. Add stock, bring up to a bubble then simmer for 5 minutes. Add the bean sprouts the last minute.

In a small bowl, combine the toasted sesame seeds, ground coriander, chili powder and cayenne pepper and reserve for garnishing the soup.


To serve, place some of the spaghetti in a soup bowl and season it with a couple of splashes of tamari. Ladle the veggies and soup over the noodles. Sprinkle the sesame mixture on top and serve.

Yields: 4 servings

Number of Servings: 6

Recipe submitted by SparkPeople user CJW102.






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