Nutty tasting soba noodles combine with earthy mushrooms, potassium-rich spinach and protein-packed tofu. Perfection in a bowl.
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6 ounces buckwheat soba noodles
4 cups low-sodium chicken broth
2 tablespoons grated fresh ginger
1 tablespoon less sodium soy sauce
8 ounces shiitake mushrooms, caps thinly sliced, stems discarded
8 ounces firm tofu, cut into ½-inch squares
5 ounces baby spinach
2 scallions, thinly sliced
1 tablespoon toasted sesame seeds
Calories 263
Total fat 5.6g
Saturated fat 1.1g
Protein 20g
Carbohydrate 42g
Dietary fiber 3g
Sugar 2.2g
Cholesterol 0 mg
Sodium 579mg
Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness
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