Recipes
Spinach and Mushroom Soba Noodle Soup
Enjoy this comforting soup on a cold fall or winter night. It’s quick, simple, and packs quite the protein punch.
Serves
2
Prep Time
10 min
Cook Time
15 min
Print RecipeIngredients
- 4 oz (115 g) dried soba noodles
- 1.5 tsp toasted sesame oil
- 1 tbsp (15 mL) vegetable oil
- 2 cups (500 mL) cremini or button mushrooms, thinly sliced
- 2 tsp (10 mL) soy sauce
- 4 cups (1 L) low sodium chicken stock
- 2 cups (500 mL) baby spinach
- 2 eggs, soft boiled, cooled and cut in half
- ¼ cup (60 mL) green onion, white and green parts thinly sliced
- Additional garnishes (optional): picked fresh coriander leaves, finely sliced bird’s eye chili, handful fresh bean sprouts, Sriracha.
Instructions
- Step 1
Prepare soba noodles according to package instructions. Drain, toss with sesame oil to coat evenly, and divide into serving bowls. Set aside.
- Step 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.
- Step 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.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 424 |
| Fat | 16 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Carbohydrate | 53 g |
| Fibre | 2 g |
| Sugars | 5 g |
| Protein | 21 g |
| Sodium | 2210 mg |
