Soba Soup with Spinach

  • Prep:
  • Total Time:
  • Servings: 4
Soba Soup with Spinach

Source: Everyday Food, January 2009


  • 2 tablespoons vegetable oil
  • 12 ounces shiitake mushrooms (stems removed), caps thinly sliced
  • 4 scallions, white and green parts separated and thinly sliced
  • 1 garlic clove, minced
  • 1 tablespoon peeled and minced fresh ginger
  • Coarse salt
  • 2 cans (14.5 ounces each) reduced-sodium chicken broth
  • 1/2 package (4.4 ounces) soba (Japanese buckwheat noodles)
  • 1 bunch flat-leaf spinach, torn
  • 2 tablespoons fresh lime juice
  • 1 tablespoon soy sauce


  1. In a large saucepan, heat oil over medium. Add mushrooms, scallion whites, garlic, and ginger; season with salt. Cook, stirring occasionally, until mushrooms are tender, 6 minutes.

  2. Add broth and 3 cups water; bring to a boil. Add soba; reduce to a simmer, and cook 5 minutes. Add spinach; cook just until tender, about 1 minute. Add lime juice and soy sauce. Serve topped with scallion greens.


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