Recipe: Soba Noodle and Mushroom Soup
Nutty tasting soba noodles mix with earthy mushrooms, potassium-rich spinach and protein-packed tofu. Perfection in a bowl.
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Substances
6 ounces buckwheat soba noodles
4 cups low-sodium rooster broth
2 tablespoons grated contemporary ginger
1 tablespoon much less sodium soy sauce
8 ounces shiitake mushrooms, caps thinly sliced, stems discarded
8 ounces agency tofu, minimize into ½-inch squares
5 ounces child spinach
2 scallions, thinly sliced
1 tablespoon toasted sesame seeds
Directions
- Fill a medium saucepan with water and convey to a boil. Add the noodles and cook dinner in accordance with bundle instructions. Drain, run beneath chilly water to cease the cooking, and put aside.
- In a big saucepan, mix the broth, ginger, and soy sauce and convey to a boil. Add the mushrooms and simmer till tender, 3 to 4 minutes. Add the tofu and simmer 1-2 minutes. Add the spinach on the finish; it should start to wilt instantly.
- Divide the noodles amongst bowls. Ladle within the soup (it should heat the noodles). High with the scallions and sesame seeds.
Vitamin data
Energy 263
Complete fats 5.6g
Saturated fats 1.1g
Protein 20g
Carbohydrate 42g
Dietary fiber 3g
Sugar 2.2g
Ldl cholesterol 0 mg
Sodium 579mg
Recipe developed by cookbook writer Sara Quessenberry for Cleveland Clinic Wellness
