45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 4 persons
Weight Per Serving: 244g
Price Per Serving: 3.56$
449kcal
Nutrition
Calories: 449kcal
Protein: 31.3%
Fat: 25.8%
Carbs: 42.9%
Ingredients
- 8 ounces soba noodles
- 2 teaspoons sesame oil
- 2 teaspoons vegetable oil
- 1.5 tablespoons ginger fresh minced ()
- 2 shallots very thinly sliced
- 0.3 pound mushroom caps stemmed quartered ( 12)
- 2 cups chicken broth low-sodium homemade canned
- 1 teaspoon rice vinegar
- 2 teaspoons soy sauce low-sodium
- 3 ounces pkt spinach rinsed drained cut into 2-inch-wide strips well
- 4 spring onion thinly sliced
Equipment
- bowl
- frying pan
- ladle
- pot
- colander
Directions
- Bring a large pot of water to a boil.
- Add noodles, and cook until al dente according to package instructions, about 8 minutes.
- Drain in a colander, toss with sesame oil, and return to pot. Keep warm.
- Meanwhile, in a medium saute pan, heat the vegetable oil over medium heat.
- Add ginger, shallots, and mushrooms; cook, stirring constantly, until the mixture begins to soften and turn golden brown, about 2 minutes.
- Stir chicken stock, vinegar, and soy sauce into pan, and bring to a simmer. Cook until mushrooms are very tender, about 5 minutes.
- Add spinach and scallions, and stir to combine. To serve, divide noodles among four shallow bowls; ladle soup over noodles.
Nutrition Facts
Properties
Nutrition Score
23.852608784385%
Flavonoids
Nutrients percent of daily need