Sunday, September 23, 2012

Soba Noodle Bowl

This soup is one of my favorites, but it originally contained chicken and chicken stock. A little tweaking produced a delicate and flavorful vegetarian dish that is mild enough to be enjoyed for breakfast, lunch, or dinner.

Soba Noodle Bowl

Begin by bringing to a boil:
  • 2 cups of water
  • 6 cups of vegetable stock
  • 1/4 cup soy sauce (or more to taste)
  • 1 lb of sliced mushrooms (I used button because they were on sale)
  • 2 bunches (6oz) of buckwheat soba noodles
  • 1 tbsp of finely chopped garlic
  • 3 slices of peeled ginger (about 1/4 to 1/8 inch thick)
  • 1 bay leaf
  • freshly cracked pepper
After about 4 minutes, add:
  • 5 sliced scallions
  • 1/2 cup thawed frozen peas
  • 2 generous cups of fresh baby spinach
  • 1/2 cup of sliced sugar snap peas
Feel free to play around with any other vegetables you may have on hand, such as water chestnut, carrot, or onion. Boil two more minutes, remove ginger and bay leaf, and serve. This is one of the fastest and easiest recipes to make, especially if you buy presliced mushrooms and jarred chopped garlic. This recipe serves four, and the SparkRecipes Recipe Calculator tells me that each serving is 250 calories, has almost zero fat, and contains 3.5 grams of fiber. Healthy and delicious!


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