fbpx Page 1Page 1Page 1MenuFill 3 Copy 2Fill 2 Copy 2logoPage 1Page 1Page 1Page 1Page 1searchFill 5 Copy 2Page 1
05.09.20

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.

 

Get Obsessed

Salads+Soups

Clean Miso Soup & Salad Combo

This delicious pairing of miso soup and salad is perfect for a...

Salads+Soups

Shaved Brussels Sprout Salad

Crisp and fresh Brussels sprouts are finally getting their 15 minutes these days—I see them on restaurant menus everywhere!

Mains

Clean Tomato Soup & Grilled Cheese!

This is an amazing comfort meal to serve on a chilly day.