Here we go again with another soup recipe!! I am so sorry if you are tired of my soup craze!! I just can’t stop making big pots of soup though!! I love having soup on a cold day…and I love packing it for our lunches, and even freezing portions for later on!
This soba noodle soup is very light, but filling. I love the mushrooms and spinach! It makes a very pretty soup, and it is also very healthy!! If you haven’t tried soba noodles before, I suggest you do:) They have a great nutty flavor and are a great source of fiber. Look for them in the Asian section of your grocery store.
If you can’t find them you can substitute whole wheat spaghetti noodles.If you want to add protein you could add in some tofu, shrimp, or even chicken!! I will for sure be making this one again!! Enjoy!
- 2 tablespoons olive oil
- 12 ounces shiitake mushrooms (stems removed), caps thinly sliced (we used button mushrooms because we already had them)
- 4 scallions, thinly sliced
- 1 garlic clove minced
- 1 tablespoon peeled and minced fresh ginger
- Coarse Salt
- 2 cans (14.5 Ounces each) reduced-sodium chicken broth (we used vegetable broth)
- Soba noodles-1 package (we used a 8 oz. size)
- ½ bunch of fresh spinach, roughly chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon soy sauce (we use lite soy sauce)
1. In a large saucepan, heat oil over medium. Add mushrooms, scallion whites, garlic, and ginger; season with salt. Cook, stirring occasionally, until mushrooms are tender, 6 minutes.
2. Add broth and 3 cups water; bring to a boil. Add soba noodles; reduce to a simmer, and cook 5 minutes. Add spinach; cook just until tender, about 1 minute. Add lime juice and soy sauce. Serve hot. Top with extra scallions if you wish.