Japanese Squash And Soba Noodle Soup Recipes
JAPANESE SOBA NOODLE SOUP
Serve this soup Asian-style. Slurp the noodles from the broth with chopsticks, then use an Asian soup spoon to scoop up what's left. This simple soup comes together in less than 30 minutes.
Yield 6 servings
Number Of Ingredients 12
Steps:
- Break the noodles in half and cook them in a large saucepan according to package directions until al dente, then drain. Rinse briefly with cool water.
- Meanwhile, combine the broth, mushrooms, soy sauce, vinegar, sugar, and ginger in a soup pot. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
- Stir in the scallions, tofu, spinach, and optional bok choy. Cover and cook until the spinach is wilted but still bright green, about 3 minutes.
- Stir in the noodles. Add about 2 cups water, or enough to give the soup a dense but not overly crowded consistency. Season with pepper and additional soy sauce if needed. Heat through and serve at once.
- Per serving:
- Calories: 196
- Total fat: 3g
- Protein: 10g
- Fiber: 3g
- Carbohydrate: 33g
- Cholesterol: 0mg
- Sodium: 511mg
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