Soba Noodle Soup with Shiitakes and Spinach
Ingredients
- 2 tablespoons neutral-tasting oil, such as canola or safflower
- 12 ounces shiitake mushrooms, sliced, stems removed, caps cleaned and thinly
- 4 scallions, sliced, trimmed, white and green parts separated and thinly
- 1 garlic clove, minced,
- 1 tablespoon ginger, fresh, peeled, minced
- Coarse salt
- 4 cups homemade, or reduced-sodium store-bought chicken or vegetable broth
- 3 cups water
- 4 ounces soba noodles, (preferably 100 percent buckwheat)
- 1 bunch flat-leaf spinach, trimmed, washed well, and drained, and torn into bite-size pieces
- 2 tablespoons lime juice, fresh, (from 1 to 2 limes)
- 1 tablespoon low-sodium tamari soy sauce
Directions
In a large saucepan, heat oil over medium.Add mushrooms, scallion whites, garlic, ginger, and 1/4 teaspoon salt.
Cook, stirring occasionally, until mushrooms are tender, about 6 minutes.
Add broth and the water; bring to a boil.
Add soba; reduce heat to a simmer, and cook 5 minutes.
Add spinach; cook just until wilted, about 1 minute.
Add lime juice and tamari.
Serve immediately, garnished with scallion greens.
(Per Serving) Calories: 249 Saturated Fat: 1g Unsaturated Fat: 7.2g Cholesterol: 0mg Carbohydrates: 34.6g Protein: 14.3g Sodium: 647mg Fiber: 3.2g