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Spinach and Soba Noodle Soup Recipe
Amy

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 0
Cuisine: Japanese
Ingredients Method

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

Method
 

  1. 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.
  2. Add the vegetable broth and three cups water and bring to a boil. Add the noodles and reduce to a simmer.
  3. 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).
  4. Add the lime juice, tamari, and a drizzle of sesame oil. Taste and adjust seasonings if necessary.
  5. Top with scallion greens, red pepper flakes or sriracha, and cilantro (if using).
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