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01.25.17

Shiitake + Spinach Soba Noodle Soup

Recipes > Salads+Soups

I grew up on delicious buckwheat soba noodles. We ate them with everything from a simple miso broth to tofu, fish, and veggies.

Soba is still one of my favorites because it’s  high in protein, and also has calcium and iron. It is a complete protein made from buckwheat flour that has four times more fiber than whole wheat flour. You can’t get that from any old pasta!

By: Candice Kumai

Directions

Bring a large pot of water to a boil. Add the soba noodles and the salt and cook until the noodles are cooked through, 2 to 3 minutes. Strain through a medium mesh sieve and rinse the noodles under cold running water for 1 minute.

Meanwhile, make the broth. Bring the chicken broth, soy sauce, garlic, and ginger to a boil in a large saucepan over high heat. Reduce the heat to medium and simmer for 3 minutes, then add the mushrooms and simmer until they’re tender, about 5 minutes. Add 3/4 of the scallions and simmer until soft, about 1 minute.

Divide the noodles among 4 bowls and pour the soup over the noodles. Add the spinach, sprinkle with the remaining scallions and serve each bowl with a hard boiled egg half. Kampai!

*If you’re gluten intolerant or are making soba noodles for someone who is, be sure to read the ingredient list on the package. Sometimes wheat flour is mixed in with buckwheat flour.

 

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