Soba Soup with Spinach
- 2 tablespoons vegetable oil
- 12 ounces shiitake mushrooms (stems removed), caps thinly sliced
- 4 scallions, white and green parts separated and thinly sliced
- 1 garlic clove, minced
- 1 tablespoon peeled and minced fresh ginger
- Coarse salt
- 2 cans (14.5 ounces each) reduced-sodium chicken broth
- 1/2 package (4.4 ounces) soba (Japanese buckwheat noodles)
- 1 bunch flat-leaf spinach, torn
- 2 tablespoons fresh lime juice
- 1 tablespoon soy sauce
- Produce
- Flat-leaf spinach (1 bunch)
- Ginger, fresh (1 tablespoon)
- Scallions (4)
- Shiitake mushrooms (12 ounces)
- Condiments
- Soy sauce (1 tablespoon)
- Cooking & Baking
- Garlic clove (1)
- Salt, Coarse (1)
- Vegetable oil (2 tablespoons)
- Pasta & Grains
- Soba (1/2 package)
- Drinks
- Lime juice, fresh (2 tablespoons)
- Other
- 2 cans (14.5 ounces each) reduced-sodium chicken broth
Preparation
Read recipe preparation on marthastewart.com
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Published August 13, 2011 (1 year ago).
6 people saved this recipe.
