Soba Soup With Spinach

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Martha Stewart


Made this for dinner earlier this week. It's perfect for cold winter nights. For those who are wheat/gluten sensitive, you can cut down the quantity of the noodles in half and load up on the vegetables and mushrooms. You could also add hard tofu. I would also recommend reducing the fat and using sesame instead of vegetable oil.
498c14a138a6   •  21 Jan   •  Report
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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

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