Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Soba Soup with Spinach 3.8 (48) 16 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 11, 2021 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 35 mins Servings: 4 This delicious broth is loaded with nutritious vegetables such as shiitake mushrooms and spinach. 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 ½ package (4.4 ounces) soba (Japanese buckwheat noodles) 1 bunch flat-leaf spinach, torn 2 tablespoons fresh lime juice 1 tablespoon soy sauce Directions 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. 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. Print