This easy, 30-minute soba noodle soup is a great choice for weeknights. Vegan & gluten-free, it's delicious with wakame flakes, spicy sriracha, and fresh cilantro.
Author: Jeanine Donofrio
Recipe type: Main dish, soup
1 tablespoon vegetable oil
6 oz shiitake mushrooms, sliced
8 oz cremini mushrooms, sliced
4 scallions, white and green parts separated and thinly sliced
1 garlic clove, minced
1 tablespoon peeled and minced fresh ginger
4 cups vegetable broth
½ package soba noodles or rice noodles (4.4 oz)
2 handfuls spinach, torn
Juice of ½ to 1 lime, to taste
1 tablespoon tamari
Drizzle of sesame oil
2 tablespoons dried wakame flakes (optional)
¼ teaspoon red pepper flakes or sriracha (optional)
¼ cup chopped cilantro, for garnish (optional)
In a medium-large pot, heat the oil over medium heat. Add the mushrooms, white scallion slices, garlic, and ginger. Season with salt. Sauté, stirring occasionally, until mushrooms are tender, 6-7 minutes.
Add the vegetable broth and three cups water and bring to a boil. Add the noodles and reduce to a simmer. Add the spinach and wakame flakes and cook until the spinach is just wilted (but still vibrant green) and the wakame is rehydrated (it rehydrates fast). Add the lime juice, tamari, and a drizzle of sesame oil. Taste and adjust seasonings if necessary. Top with scallion greens, red pepper flakes or sriracha, and cilantro (if using).
Recipe by Love and Lemons at https://www.loveandlemons.com/spinach-and-soba-noodle-soup/