This soup comes together in a snap yet is deeply flavorful. Just the thing for a cold weeknight. Lately I’ve been adding wakame flakes for a sea vegetable health boost. They come dehydrated in the asian aisle of most higher end grocery stores. Beware, when the package says, “one teaspoon equals one serving… will expand over 20 times,” they really meant it. The first time I tried these I was sure that was a misprint and I tossed in a heaping handful or two and had cups upon cups of rehydrated sea greens.
adapted from marthastewart.com
1 tablespoon vegetable oil
6 oz. shiitake mushrooms sliced (about a handful, they’re expensive)
8 oz. cremini mushrooms, sliced (or use all shitakes if you want to spring for it)
4 scallions, white and green parts separated and thinly sliced
1 garlic clove, minced
1 tablespoon peeled and minced fresh ginger
1 32 oz. box vegetable broth (about 4 cups)
1/2 package (4.4 ounces) soba noodles (or rice noodles if gluten free)
2 handfuls flat-leaf spinach, torn
squeeze of half a lime (or a whole one, depending on how juicy lime is)
1 tablespoon soy sauce (or wheat-free tamari if gluten free)
drizzle of sesame oil
2 tablespoons dried wakame flakes (optional)
1/4 teaspoon red pepper flakes or sriracha (optional)
1/4 c/ chopped cilantro for garnish (optional)
In a medium-large pot saute mushrooms, scallions, garlic, and ginger. Season with salt. Stir occasionally until mushrooms are tender, 6-7 minutes.
Add vegetable broth, three cups water and bring to a boil. Add noodles and reduce to a simmer. Add spinach and wakame flakes; cook until spinach is just wilted (but still vibrant green) and wakame is rehydrated (it rehydrates fast). Add a squeeze of lime, soy sauce (or tamari), and a drizzle of sesame oil. Taste and adjust seasonings if necessary. Top with scallion greens, cilantro and red pepper flakes or sriracha (if using).