I love this healing soba noodle soup on winter weeknights. It takes 30 minutes to make, but ginger, mushrooms & tamari give it depth of flavor.
This soba noodle soup comes together in a snap, but it’s deeply flavorful, so it’s just the thing for a cold weeknight. Lately, I’ve been adding wakame flakes to it 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.
Spinach and Soba Noodle 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).
adapted from marthastewart.com