Soba noodle soup
I used chives instead of scallions because I had them growing in my garden. I also used kale instead of bok Choy and a combination of portobello and white mushrooms.
A simple and easy 30-minute soba noodle soup prepared with mushrooms, noodles, and greens.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Serves
Calories 318 kcal
Author Katerina | Diethood
2 tablespoons olive oil
8 ounces button mushrooms, sliced
3 cloves garlic, minced
1/2 tablespoon minced fresh ginger
1/4 cup low sodium soy sauce
6 cups low sodium vegetable broth
4 to 6 ounces soba noodles you can also use whole wheat spaghetti
1 bunch (about 8 leaves) swiss chard, trimmed and washed you can also use a head of bok choy
2 small carrots, shredded, for garnish
4 scallions, thinly sliced, for garnish
4 hard boiled eggs, halved
1 tablespoon toasted sesame seeds, for garnish
Heat olive oil in a stock pot over medium heat.
Add sliced mushrooms and cook for 4 minutes.
Stir in garlic and ginger; continue to cook for 1 minute or until fragrant.
Add soy sauce and stir; cook for 3 minutes or until mushrooms are soft.
Stir in vegetable broth and bring to a boil.
Add noodles and greens; cook until the noodles are tender, about 5 to 6 minutes.
Remove from heat and ladle into soup bowls.
Garnish with shredded carrots, scallions, hard boiled eggs, and toasted sesame seeds.