Spinach and Soba Noodle Soup
This Spinach and Soba Noodle Soup is a vibrant, nourishing bowl of comfort that comes together in just 30 minutes. Silky soba noodles mingle with tender spinach in a savory broth, creating a perfect balance of textures and flavors.
Ingredients
- 1 tablespoon vegetable oil
- 6 oz shiitake mushrooms, sliced
- 8 oz cremini mushrooms, sliced
- 4 scallions, white and green parts separated and thinly sliced
- 1 clove garlic, minced
- 1 tablespoon peeled and minced fresh ginger
- 4 cups vegetable broth
- ½ package soba noodles or rice noodles (4.4 oz)
- 2 handfuls spinach, torn
- ½ to 1 lime, juiced to taste
- 1 tablespoon tamari
- drizzle sesame oil
- 2 tablespoons dried wakame flakes optional
- ¼ teaspoon red pepper flakes or sriracha optional
- ¼ cup chopped cilantro, for garnish optional
Instructions
- In a medium-large pot, heat the oil over medium heat. Add the mushrooms, white scallion slices, garlic, and ginger. Season with salt. Sauté, stirring occasionally, until mushrooms are tender, 6-7 minutes.
- Add the vegetable broth and three cups water and bring to a boil. Add the noodles and reduce to a simmer.
- Add the spinach and wakame flakes and cook until the spinach is just wilted (but still vibrant green) and the wakame is rehydrated (it rehydrates fast).
- Add the lime juice, tamari, and a drizzle of sesame oil. Taste and adjust seasonings if necessary.
- Top with scallion greens, red pepper flakes or sriracha, and cilantro (if using).
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