Soba Soup with Spinach
- Number of Servings: 4
Ingredients
2 tablespoons vegetable oil12 ounces shiitake mushrooms (stems removed), caps thinly sliced (I used 14 ounces of tofu instead)4 scallions, white and green parts separated and thinly sliced1 garlic clove, minced1 tablespoon peeled and minced fresh gingerCoarse salt2 cans (14.5 ounces each) reduced-sodium chicken broth1/2 package (4.4 ounces) soba (Japanese buckwheat noodles)1 bunch flat-leaf spinach, torn2 tablespoons fresh lime juice1 tablespoon soy sauce
In a large saucepan, heat oil over medium. Add mushrooms, scallion whites, garlic, and ginger; season with salt. Cook, stirring occasionally, until mushrooms are tender, 6 minutes.
Add broth and 3 cups water; bring to a boil. Add soba; reduce to a simmer, and cook 5 minutes. Add spinach; cook just until tender, about 1 minute. Add lime juice and soy sauce. Serve topped with scallion greens.
Serving Size: makes 4 bowls of soup
Add broth and 3 cups water; bring to a boil. Add soba; reduce to a simmer, and cook 5 minutes. Add spinach; cook just until tender, about 1 minute. Add lime juice and soy sauce. Serve topped with scallion greens.
Serving Size: makes 4 bowls of soup
Nutritional Info Amount Per Serving
- Calories: 279.0
- Total Fat: 2.5 g
- Cholesterol: 3.0 mg
- Sodium: 592.7 mg
- Total Carbs: 51.1 g
- Dietary Fiber: 3.7 g
- Protein: 13.5 g
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