Spinach and Mushroom Soba Noodle Soup
Course: Lunch, DinnerCuisine: JapaneseDifficulty: Easy
Servings
2
servingsPrep time
10
minutesCooking time
15
minutesTotal time
25
minutesA comforting filling soup that’s quick, simple to make, and packs a protein punch!
Ingredients
115 g dried soba noodles
1 1/2 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.
Directions
- 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.
Notes
- Recipe and Image Credit: © 2019 Egg Farmers of Canada. www.eggs.ca