Soba Soup with Spinach

Prep Time:
15 mins
Total Time:
35 mins

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


  • 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

  • ½ 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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