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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.


Reviews (17)

  • dxp7 - Dianne 9 Dec, 2014

    I love this soup! Just made it tonight. I added scallops & miso and left out the soy sauce.

  • 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.

  • 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. :)

  • 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.

  • 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.

  • AmyLauren86 25 Feb, 2009

    I really liked this soup. It was easy to make and took no time at all.

  • MHast 15 Jan, 2009

    I LOVED it! I served it with a poached salmon. It was so good I'm making it again tonight!

  • 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.

  • 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.

  • womiotek 10 Jan, 2009

    This soup is delicious! I added a little ponzu sauce for flavor. My kids even liked it!

  • hbmb1019 9 Jan, 2009

    Loved the soup! I was so easy to make and it was very delicious.

  • littlefarm 8 Jan, 2009

    I also tried this soup but tweaked it for my pregnancy, my chicken loving husband,and lack of items at the grocery. I added water chestnuts, bamboo shoots, bean sprouts and browned chopped ginger chicken. I also had to use Ramen noodles ( without seasoning packet) due to lack of soba noodles in my area and dried shiitake mushrooms. I also added the dried [filtered word]take broth and used the 3 cups instead of plain water. Added a great mushroomy flavor!
    One of my favorite recipes!

  • Annpella 7 Jan, 2009

    I saw Martha prepare this recipe on Monday. Couldn't find the soba noodles at the grocery store, so I used rice noodles since they were low in fat grams. This is restaurant quality and like the idea of adding shrimp. The ingredients are nicely balanced for flavor. I will make this again.

  • thresholdesign 6 Jan, 2009

    I prepared this awesome soup last night after watching the show. Since my grocery was out of soba noodles I used brown rice instead -- which proved to be very hearty. In addition to using all organic ingredients I also served a farm fresh poached egg on top. Can't wait to try it again.

  • michnovak 5 Jan, 2009

    LOVE this soup -- just made it last night for the first time. The [filtered word]akes cook down quite a bit (like all mushrooms) so I may add extra next time.

  • surfergirl5357 5 Jan, 2009

    this was great. I added some medium sized shrimp at the very end

  • CathiM 3 Jan, 2009

    What happens to the parsley? Wouldn't some cilantro be tastier?

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