- 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
Carolyn's Soba & Vegetable SoupSubmitted by: CJW102
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
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.