A comforting filling soup that’s quick, simple to make, and packs a protein punch!
115 g dried soba noodles
1 ½ tsp toasted sesame oil
1 tbsp vegetable oil
2 cups button mushrooms, thinly sliced
2 tsp soy sauce
4 cups (1 L) low sodium chicken stock
2 cups baby spinach
2 eggs, soft boiled, cooled and cut in half
1/4 cup spring onions, white and green parts – thinly sliced
Additional garnishes (optional): picked fresh coriander leaves, finely sliced bird’s eye chili, handful fresh bean sprouts, Sriracha sauce.
Prepare soba noodles according to the package instructions. Drain, toss with sesame oil to coat evenly, and divide evenly into serving bowls. Set aside.
In a medium pan over medium high heat, add oil and sauté the mushrooms until lightly browned, about 4-5 minutes. Take off heat and add soy sauce to coat well. Divide mushrooms over cooked soba noodles.
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 the noodles and mushrooms in the serving bowls. Top with remaining ingredients; halved soft-boiled eggs, sliced spring onions and desired garnishes. Serve immediately.
Recipe and Image Credit: © 2019 Egg Farmers of Canada. www.eggs.ca