Name: Spinach and Soba Noodle Soup
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tbsp vegetable oil; 6 oz shiitake mushrooms, sliced; 8 oz cremini mushrooms, sliced; 4 scallions, white and green parts separated, thinly sliced; 1 clove garlic, minced; 1 tbsp ginger, peeled, minced; 4 cup vegetable broth; 4.4 oz soba noodles; 2 handful spinach, torn; 1/2 lime, juiced; 1 tbsp tamari; drizzle sesame oil; 2 tbsp wakame flakes; 1/4 tsp red pepper flakes; 1/4 cup cilantro, chopped; to taste salt, to taste

Estimate, per serving

Cal: 240
Protein: 9.5g
Carbs: 38g
Fat: 5g
Sodium: 820mg
Fiber: 6g

Ingredients

vegetable oil: 3 tbsp
shiitake mushroomssliced: 18 oz
cremini mushroomssliced: 24 oz
scallionswhite and green parts separated, thinly sliced: 12
garlicminced: 3 clove
gingerpeeled, minced: 3 tbsp
vegetable broth: 12 cup
soba noodles: 13.2 oz13.2 oz
spinachtorn: 6 handful
limejuiced: 2
tamari: 3 tbsp
sesame oil: drizzle
wakame flakes: 6 tbsp
red pepper flakes: 3/4 tsp
cilantrochopped: 3/4 cup
salt: to taste

Method

01Heat oil in a medium-large pot over medium heat. Add mushrooms, white scallion slices, garlic, and ginger. Season with salt and sauté until mushrooms are tender, 6-7 minutes.7 min
02Add broth and 3 cups water, bring to a boil.5 min
03Add noodles and reduce to a simmer.
04Add spinach and wakame flakes, cook until spinach is wilted and wakame is rehydrated, 2-3 minutes.
05Stir in lime juice, tamari, and sesame oil. Taste and adjust seasonings.
06Top with scallion greens, red pepper flakes, and cilantro.

Fits

Vegan
Vegetarian
Pescatarian