Even if you don’t want to go out in the old, there’s no need to order takeout on a Friday night, when this noodle soup takes less than 30 minutes to prepare and serve. Packed with iron, protein and selenium this recipe is also easy to double when you need to feed your family too.
Spinach and Mushroom Soba Noodle Soup
Prep time: 10 minutes Cook time: 15 minutes Servings: 2 servings
4 oz dried soba noodles
7 ml toasted sesame oil
15 ml vegetable oil
2 cups cremini or button mushrooms, thinly sliced
10 ml soy sauce
1 l low sodium chicken stock
2 cups baby spinach
2 eggs, soft boiled, cooled and cut in half
¼ cup green onion, white and green parts thinly sliced
Additional garnishes (optional): picked fresh coriander leaves, finely sliced bird’s eye chili, handful fresh bean sprouts, Sriracha.
ONE: Prepare soba noodles according to package instructions. Drain, toss with sesame oil to coat evenly, and divide into serving bowls. Set aside.
TWO: In a medium skillet over medium high heat, add oil and sauté mushrooms until lightly browned, about 4-5 minutes. Take off heat and add soy sauce to coat well. Divide mushrooms over cooked soba noodles.
THREE: Meanwhile in a medium pot, combine chicken stock, sesame oil and soy sauce; bring to a low simmer. Add baby spinach and stir until just wilted, less than a minute. Ladle hot stock and spinach over noodles and mushrooms. Top with remaining ingredients; halved soft-boiled eggs, sliced green onions and desired garnishes. Serve immediately.
Nutrients per Serving: Calories 424, Fat 16 g, Saturated Fat 2.5 g, Trans Fat 0 g, Sodium 2210 mg, Carbohydrate 53 g, Fibre 2 g, Sugars 5 g, Protein 21 g
Recipe courtesy of Egg Farmers of Canada.