Spinach and Mushroom Soba Noodle Soup

Serves 2

Prep Time 10 min

Cook Time 15 min

Enjoy this comforting soup on a cold fall or winter night. It’s quick, simple, and packs quite the protein punch.

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.

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.

Ingredients