Spinach and Mushroom Soba Noodle Soup

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Ingredients

Serves
2
-
+
Conversion
Metric
Imperial
4 oz dried soba noodles
1 1/2 tsp sesame oil
1 tbsp vegetable oil
2 cup cremini or button mushrooms, thinly sliced
2 tsp soy sauce
4 cup low sodium chicken stock
2 cup baby spinach
2 egg 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

  1. Prepare soba noodles according to package instructions. Drain, toss with sesame oil to coat evenly, and divide into serving bowls. Set aside.
  2. 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.
  3. 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.