Ingredients
- 2 tablespoons neutral-tasting oil
- such as canola or safflower
- 12 ounces shiitake mushrooms
- stems removed
- caps cleaned and thinly sliced
- 4 scallions
- trimmed
- white and green parts separated and thinly sliced
- 1 garlic clove
- minced
- 1 tablespoon minced peeled fresh ginger
- Coarse salt
- 4 cups homemade or reduced-sodium store-bought chicken or vegetable broth
- 3 cups water
- 4 ounces soba noodles (preferably 100 percent buckwheat)
- 1 bunch flat-leaf spinach
- trimmed
- washed well
- and drained
- and torn into bite-size pieces
- 2 tablespoons fresh lime juice (from 1 to 2 limes)
- 1 tablespoon low-sodium tamari soy sauce
Instructions
- In a large saucepan, heat oil over medium.
- Add mushrooms, scallion whites, garlic, ginger, and 1/4 teaspoon salt.
- Cook, stirring occasionally, until mushrooms are tender, about 6 minutes.
- Add broth and the water; bring to a boil.
- Add soba; reduce heat to a simmer, and cook 5 minutes.
- Add spinach; cook just until wilted, about 1 minute.
- Add lime juice and tamari.
- Serve immediately, garnished with scallion greens.
- (Per Serving)
- Calories: 249
- Saturated Fat: 1g
- Unsaturated Fat: 7.2g
- Cholesterol: 0mg
- Carbohydrates: 34.6g
- Protein: 14.3g
- Sodium: 647mg
- Fiber: 3.2g
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