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 everyday staples and most varieties are gluten-free, high in protein, and also contain calcium and iron. You can’t get that from any ol’ pasta! Buy two packs of noodles and save one for this soup, and use the others with my yummy peanut sauce. Heaven! xxx ck
8 ounces organic soba noodles (look for gfree!)
1 teaspoon sea salt
4 cups low-sodium, homemade chicken stock//bone broth//veggie stock, your choice!
2 tablespoons reduced-sodium tamari soy sauce
3 garlic cloves, finely minced
2 teaspoons grated fresh ginger root
7 dried shiitake mushrooms, covered in boiling water 5 minutes, drained, and chopped
4 scallions or try leeks, trimmed and thinly sliced on a diagonal
1 cup organic baby spinach leaves, mizuna, broccoli rabe or arugula greens!
2 hardboiled eggs, peeled and halved (optional)
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/greens, sprinkle with the remaining scallions and serve each bowl with a hard boiled egg half. Kampai!