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Soba noodle soup

Soba noodle soup

from Diethood

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


  1. Heat olive oil in a stock pot over medium heat.

  2. Add sliced mushrooms and cook for 4 minutes.

  3. Stir in garlic and ginger; continue to cook for 1 minute or until fragrant.

  4. Add soy sauce and stir; cook for 3 minutes or until mushrooms are soft.

  5. Stir in vegetable broth and bring to a boil.

  6. Add noodles and greens; cook until the noodles are tender, about 5 to 6 minutes. 

  7. Remove from heat and ladle into soup bowls.

  8. Garnish with shredded carrots, scallions, hard boiled eggs, and toasted sesame seeds.

  9. Serve.

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