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Soba Soup with Spinach

47

This delicious broth is loaded with nutritious vegetables such as shiitake mushrooms and spinach.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2009

Ingredients

  • 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

Directions

  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.

Reviews Add a comment

  • dxp7temp
    9 DEC, 2014
    I love this soup! Just made it tonight. I added scallops & miso and left out the soy sauce.
    Reply
  • historia34
    2 SEP, 2013
    I loved it! I didn't have soba noodles in the house, so I used udon instead and still fabulous! I added more soy sauce to my individual bowl of soup as I love soy sauce. The flavor is so rich and yet the dish is light. I will be making this throughout the fall and the winter. So easy and so flavorful. Better than some soups I've had at Asian restaurants, may be the fact that it's homemade and everything was fresh, fresh, fresh. So glad I made this.
    Reply
  • liz_alchemist
    14 MAR, 2011
    Yummy, yummy soup. This is a very easy asian-inspired dish. I hate mushrooms, however, so I put in a few slices of deli roast beef instead. :)
    Reply
  • katstar
    23 JAN, 2011
    Easy, very fresh, complementary flavors. Great idea on the tofu AnnieGB! For vegetarians, it is super-good with mushroom broth, in place of chicken broth. This will be a staple in our home.
    Reply
  • AnnieGB
    24 AUG, 2009
    This was good. My daughter loved the noodles and the mushrooms. My husband felt this could have used less lime juice. He also thought that tofu would make a nice addition.
    Reply
  • AmyLauren86
    25 FEB, 2009
    I really liked this soup. It was easy to make and took no time at all.
    Reply
  • MHast
    15 JAN, 2009
    I LOVED it! I served it with a poached salmon. It was so good I'm making it again tonight!
    Reply
  • cdbaldwin
    15 JAN, 2009
    I normally love soups like this and it wasn't bad. It isn't my favorite though and I doubt i will make it again.
    Reply
  • eater
    11 JAN, 2009
    Really enjoyed this and agree it is restaurant quality. Heeded some comments and tweaked mine this way: pinch of red pepper flakes sautn n n n ed with the mushroom mixture, added shrimp just before noodles finished but they got lost so I wouldnn n n n n n t do it again, lastly added minced cilantro with the scallion greens at serving. What can I do next time? Some thoughts (reiterating some previous comments); can add bean sprouts, bok choy, mushroom broth instead of water, snow peas, red bell pepper, poached/scrambled egg, leftover chicken. It's one of those you can embellish or then again, it can be eaten just as is.
    Reply
  • womiotek
    10 JAN, 2009
    This soup is delicious! I added a little ponzu sauce for flavor. My kids even liked it!
    Reply