Spinach and Mushroom Soba Noodle Soup

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Ingredients

Serves
2
-
+
Conversion
Metric
Imperial
4 oz dried soba noodles
7ml toasted sesame oil
15 ml vegetable oil
2 cups cremini or button mushrooms, thinly sliced
10 ml soy sauce
1 l low sodium chicken stock
2 cups baby spinach
2 eggs, soft boiled, cooled and cut in half
1/4 cup green onion, white and green parts thinly sliced
Optional: picked fresh coriander leaves finely sliced bird's eye chili, handful fresh bean sprouts, Sriracha
Nutritional Facts
Amount Per Serving
424 Calories
Protein
21g
Carbs
53g
Fat
16g

Directions

Step One: Prepare soba noodles according to package instructions. Drain, toss with sesame oil to coat evenly, and divide into serving bowls. Set aside.
Step Two: In a medium skillet over medium high heat, add oil and sauté mushrooms until lightly browned, about 4-5 minutes. Take off heat and add soy sauce to coat well. Divide mushrooms over cooked soba noodles.
Step Three: Meanwhile in a medium pot, combine chicken stock, sesame oil and soy sauce; bring to a low simmer. Add baby spinach and stir until just wilted, less than a minute. Ladle hot stock and spinach over noodles and mushrooms. Top with remaining ingredients; halved soft-boiled eggs, sliced green onions and desired garnishes. Serve immediately.