Soba Soup With Spinach Recipes

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SOBA SOUP WITH SPINACH



Soba Soup with Spinach image

This delicious broth is loaded with nutritious vegetables such as shiitake mushrooms and spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 35m

Number Of Ingredients 11

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

Steps:

  • In a large saucepan, heat oil over medium. Add mushrooms, scallion whites, garlic, and ginger; season with salt. Cook, stirring occasionally, until mushrooms are tender, 6 minutes.
  • Add broth and 3 cups water; bring to a boil. Add soba; reduce to a simmer, and cook 5 minutes. Add spinach; cook just until tender, about 1 minute. Add lime juice and soy sauce. Serve topped with scallion greens.

Nutrition Facts : Calories 228 g, Fat 8 g, Fiber 2 g, Protein 12 g

CHICKEN SOBA NOODLE SOUP



Chicken Soba Noodle Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound small skinless, boneless chicken thighs
6 cups low-sodium chicken broth
6 slices fresh ginger, lightly smashed, plus 1 tablespoon finely grated
2 scallions, whites cut into 2-inch pieces and greens thinly sliced
Kosher salt and freshly ground pepper
1 cup sugar snap peas
3 carrots
1 9.5-ounce package soba noodles
4 ounces sliced shiitake mushrooms
1/4 cup low-sodium soy sauce
2 tablespoons fresh lemon juice
Shichimi togarashi (Japanese seasoning) or Asian chili sauce, for topping

Steps:

  • Bring a large pot of water to a boil. Meanwhile, combine the chicken thighs, chicken broth, sliced ginger, scallion whites, 3/4 teaspoon salt and a few grinds pepper in a large saucepan. Cover and bring to a simmer over medium-high heat, about 8 minutes. Uncover and gently simmer until the chicken is cooked through, 5 to 10 more minutes.
  • While the chicken cooks, trim the snap peas and thinly slice. Peel the carrots and halve lengthwise, then thinly slice.
  • Add the soba noodles to the boiling water and cook as the label directs. Drain and rinse under warm water, then vigorously shake off the water. Divide among bowls.
  • Using tongs, remove the chicken to a plate. Discard the ginger and scallions from the broth and skim off any foam. Shred the chicken and return to the broth. Add the shiitakes and carrots, return to a simmer and cook until the vegetables are tender, about 3 minutes. Stir in the soy sauce and lemon juice; season with salt and pepper. Stir in the snap peas.
  • Ladle the soup over the noodles. Top with the scallion greens and grated ginger; sprinkle with shichimi togarashi.

SOBA NOODLE BOWL WITH SMOKED TROUT



Soba Noodle Bowl with Smoked Trout image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

8 ounces soba noodles
1 teaspoon toasted sesame oil
1 bunch spinach, stemmed
2 carrots, sliced
4 cloves garlic, thinly sliced
1 1 1/2-inch piece ginger, peeled and thinly sliced
12 ounces sliced stemmed shiitake mushrooms (about 3 cups)
1/3 cup low-sodium soy sauce
8 ounces smoked trout, skin removed, flaked
4 scallions, thinly sliced
1/2 red Fresno chile pepper, seeded and thinly sliced

Steps:

  • Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Remove the noodles to a colander using tongs and rinse under cold water; toss with the sesame oil and set aside. Add the spinach to the boiling water; cook until wilted, about 2 minutes. Drain and rinse under cold water; squeeze dry and set aside.
  • Rinse out the pot; add 6 cups water, the carrots, garlic and ginger. Bring to a simmer over medium-high heat. Cook until the carrots soften, about 8 minutes. Stir in the mushrooms and soy sauce; simmer until the mushrooms are tender, about 2 minutes.
  • Divide the noodles and spinach among bowls; ladle the broth and vegetables into the bowls. Top each serving with the trout, scallions and chile pepper.

Nutrition Facts : Calories 400 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 80 milligrams, Sodium 810 milligrams, Carbohydrate 55 grams, Fiber 7 grams, Protein 28 grams

SOBA NOODLES IN BROTH WITH SPINACH AND SHIITAKES



Soba Noodles in Broth With Spinach and Shiitakes image

This dish is inspired by a recipe by Sonoko Kondo in her wonderful book "The Poetical Pursuit of Food" (Clarkson Potter, 1986). Soba noodles represent longevity in Japan because they are long and lean. When you eat them, slurp them without breaking the noodles.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, main course

Time 1h

Yield Four generous servings

Number Of Ingredients 8

1 ounce kombu seaweed
4 dried shiitake mushrooms
3/4 pound dried soba noodles
12 ounces spinach, stemmed and washed thoroughly, or 1 6-ounce bag baby spinach, rinsed
2 green onions, chopped
1 tablespoon sake
2 tablespoons mirin
2 to 4 tablespoons low-sodium soy sauce (to taste)

Steps:

  • Place the kombu and shiitakes in a large bowl, and cover with 4 1/2 cups hot water. Soak for 30 minutes. Place a strainer over a bowl and drain. Squeeze the mushrooms over the strainer, then rinse. Remove the mushroom stems and discard. Slice the caps thinly.
  • Meanwhile, cook the soba noodles. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, add the soba. As the water comes back to a boil, add 1/2 cup of cold water to prevent it from boiling over. Allow to come back to a boil again, and add another 1/2 cup of cold water. Check for doneness, and if necessary bring back to a boil one more time and add another 1/2 cup of cold water. The soba should be tender all the way through but al dente -- slightly firm to the bite. Transfer immediately to the ice water, and allow to cool for a few minutes, then drain.
  • Bring the water back to a boil, salt generously and add the spinach. Blanch for one minute, and transfer to a bowl of ice water. Drain, squeeze out excess liquid, and cut the squeezed bundle of spinach into four pieces.
  • Divide the noodles, spinach, mushrooms and green onions among four large soup bowls. In a saucepan, combine the soaking water from the kombu and mushrooms, the sake, mirin and soy sauce. Bring to a simmer. Taste and adjust seasonings. Pour over the ingredients in the soup bowls, and serve at once.

Nutrition Facts : @context http, Calories 342, UnsaturatedFat 1 gram, Carbohydrate 71 grams, Fat 1 gram, Fiber 3 grams, Protein 17 grams, SaturatedFat 0 grams, Sodium 1129 milligrams, Sugar 1 gram

SOBA NOODLES IN BROTH WITH SWEET POTATO, CABBAGE AND SPINACH



Soba Noodles in Broth With Sweet Potato, Cabbage and Spinach image

This simple Japanese soup can be served as a meal or as a starter. As the sweet potatoes and cabbage simmer in the broth of your choice, they infuse it with sweetness. Spinach is added at the last minute, and the soup is served with cooked soba noodles.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, one pot, soups and stews, appetizer, main course

Time 25m

Yield Serves four as a main dish, six as a starter

Number Of Ingredients 7

6 cups kombu dashi, chicken stock or vegetable stock
Salt to taste
6 ounces Japanese soba noodles, cooked and tossed with 1 tablespoon sesame oil
1 large or 2 small sweet potatoes about 3/4 pound, peeled and sliced about 1/4 inch thick cut in half lengthwise first if fat
2 cups shredded cabbage
1 6-ounce bag baby spinach, rinsed
2 tablespoons minced chives

Steps:

  • Bring the stock to a simmer. Taste and adjust seasoning, adding salt if desired. Add the sweet potatoes and cabbage, and simmer 15 minutes until the vegetables are tender.
  • If the noodles have been refrigerated, warm them by placing them in a strainer and dipping the strainer into the simmering broth. Then distribute the noodles among four to six soup bowls. Add the spinach to the stock. Cover, and turn off the heat. Leave for three minutes. Ladle the soup into the bowls, taking care to distribute the vegetables evenly. Sprinkle the chives over each serving, and serve.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 0 grams, Carbohydrate 40 grams, Fat 1 gram, Fiber 3 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 1166 milligrams, Sugar 2 grams

JAPANESE SOBA NOODLE SOUP



Japanese Soba Noodle Soup image

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

One 8-ounce package soba (buckwheat noodles)
One 32-ounce carton low-sodium vegetable broth
6 to 8 medium-sized shiitake mushroom caps, sliced
2 tablespoons reduced-sodium soy sauce, or more to taste
2 teaspoons rice vinegar
2 teaspoons natural granulated sugar
2 to 3 teaspoons minced fresh ginger, to taste
3 scallions, white and green parts, thinly sliced
8 ounces soft or firm tofu
8 to 10 ounces fresh spinach, well washed, stemmed, and chopped
1 cup chopped baby bok choy, tatsoi, or mizuna, optional
Freshly ground pepper to taste

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

SOBA SOUP WITH SPINACH AND TOFU



Soba Soup With Spinach and Tofu image

MMMMMmmmmmm, this soup is so good! From Sara's Secrets TV show. Soba is buckwheat noodles. This is comfort food!

Provided by Sharon123

Categories     Soy/Tofu

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

7 cups water
1 tablespoon instant dashi stock
1/2 cup soy sauce
1 tablespoon sugar
1/2 lb dried soba noodles (buckwheat noodles)
2 carrots, sliced thin
1/2 lb spinach, coarse stems discarded and the leaves washed well, dryed, and cut crosswise into 1 1/2 inch-wide str
8 -10 ounces firm tofu, cut into 1/2 inch cubes (preferably silken)
3 -4 tablespoons miso, to taste (fermented bean paste)
2 scallions, minced

Steps:

  • Make the broth: In a saucepan bring the water to a boil.
  • Stir in the dashi and simmer the mixture, stirring occasionally, for 3 minutes.
  • Stir in the soy sauce and the sugar and simmer the broth for 5 minutes.
  • Strain the broth through a fine sieve into a heatproof bowl and pour it back into the pan.
  • In a kettle of salted boiling water cook the noodles for 3 to 5 minutes, or until they are al dente, being careful not to overcook them, drain them in a colander, and rinse them under cold water.
  • Add the carrots to the broth and simmer them, covered, for 5 minutes.
  • Stir in the spinach and the tofu and simmer the soup for 1 minute.
  • In a small bowl stir together well 1/2 cup of the soup broth and the miso and pour the mixture back into the pan.
  • Divide the noodles among 6 large bowls, ladle the soup over them, and sprinkle each serving with some of the scallions.
  • I sometimes sprinkle toasted nori over the soup.
  • Enjoy!

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Top Asked Questions

How to make soba noodle soup?
A simple and easy 30-minute soba noodle soup prepared with mushrooms, noodles, and greens. Heat olive oil in a stock pot over medium heat. Add sliced mushrooms and cook for 4 minutes. Stir in garlic and ginger; continue to cook for 1 minute or until fragrant. Add soy sauce and stir; cook for 3 minutes or until mushrooms are soft.
How do you cook shrimp in Soba?
Return salted water to a boil and add 8 oz. soba. Cook 4 minutes, then drain and rinse with cold water. Divide noodles among shallow bowls. Finish up: Pinch tails off shrimp; season with salt. Add to pot and remove from heat. The shrimp will turn bright pink in the residual heat of the broth, a sign that they’re cooked through.
How do you make noodle soup?
Stir in garlic and ginger; continue to cook for 1 minute or until fragrant. Add soy sauce and stir; cook for 3 minutes or until mushrooms are soft. Stir in vegetable broth and bring to a boil. Add noodles and greens; cook until the noodles are tender, about 5 to 6 minutes. Remove from heat and ladle into soup bowls.

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