Spinach and Mushroom Soba Noodle Soup

Spinach and Mushroom Soba Noodle Soup

5 from 4 votes
Recipe by NZEggs Course: Lunch, DinnerCuisine: JapaneseDifficulty: Easy


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Cooking time


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A comforting filling soup that’s quick, simple to make, and packs a protein punch!


  • 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.


  • 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

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