Recipe: Soba Noodle and Mushroom Soup

Asian flavor in a heart-healthy soup
A white bowl of soba tofu and spinach noodle soup garnished with cilantro

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


  1. Fill a medium saucepan with water and bring to a boil. Add the noodles and cook according to package directions. Drain, run under cold water to stop the cooking, and set aside.
  2. In a large saucepan, combine the broth, ginger, and soy sauce and bring to a boil. Add the mushrooms and simmer until tender, 3 to 4 minutes. Add the tofu and simmer 1-2 minutes. Add the spinach at the end; it will begin to wilt immediately.
  3. Divide the noodles among bowls. Ladle in the soup (it will warm the noodles). Top with the scallions and sesame seeds.

Nutrition information

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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