Spinach and Mushroom Soba Noodle Soup

  • Serves: 2
  • Cooking Time: 15 MINS
  • Total Calories: 424 CALS

Nutrients per serving:

  • Protein: 21g
  • Carbs: 53g
  • Fat: 16g



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.


  • 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