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
- 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.
- 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.
- Divide the noodles among bowls. Ladle in the soup (it will warm the noodles). Top with the scallions and sesame seeds.
Total fat 5.6g
Saturated fat 1.1g
Dietary fiber 3g
Cholesterol 0 mg
Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness