Nutty tasting soba noodles combine with earthy mushrooms, potassium-rich spinach and protein-packed tofu. Perfection in a bowl.
6 ounces buckwheat soba noodles
4 cups low-sodium hen broth
2 tablespoons grated modern ginger
1 tablespoon a lot much less sodium soy sauce
eight ounces shiitake mushrooms, caps thinly sliced, stems discarded
eight ounces company tofu, decrease into ½-inch squares
5 ounces youngster spinach
2 scallions, thinly sliced
1 tablespoon toasted sesame seeds
- Fill a medium saucepan with water and convey to a boil. Add the noodles and put together dinner according to bundle directions. Drain, run beneath chilly water to stop the cooking, and put apart.
- In an enormous saucepan, combine the broth, ginger, and soy sauce and convey to a boil. Add the mushrooms and simmer until tender, three to 4 minutes. Add the tofu and simmer 1-2 minutes. Add the spinach on the end; it ought to begin to wilt immediately.
- Divide the noodles amongst bowls. Ladle throughout the soup (it ought to warmth the noodles). Excessive with the scallions and sesame seeds.
Food regimen information
Entire fat 5.6g
Saturated fat 1.1g
Dietary fiber 3g
Ldl ldl cholesterol zero mg
Recipe developed by cookbook creator Sara Quessenberry for Cleveland Clinic Wellness