Kinoko Soba Noodle Soup - Soba Soup with Mushrooms with Spinach
A wholesome vegan soba soup for all
Nutrition
Calories: 250kcal
Ingredients
- 200 g soba noodles
- 2 cups fresh spinach washed and chopped
- 1 cup assorted mushrooms shiitake, shimeji, enoki, sliced (or any type of mushrooms)
- 2 cloves garlic minced
- 1 tbsp sesame oil
- 3 tbsp soy sauce
- 2 tbsp mirin sweet rice wine
- 1 tbsp sake optional
- 4 cup vegetable or mushroom broth
- 1 green onion finely chopped (for garnish)
- Sesame seeds for garnish
Instructions
- Bring a pot of water to boil. Cook soba noodles according to package instructions.
- Drain and rinse under cold water to stop the cooking process. Set aside.
- In a large pot, heat vegetable oil over medium heat. Add sliced mushrooms, sauté until mushrooms are tender.
- Pour in the vegetable or mushroom broth. Add soy sauce, mirin, and sake (if using). Stir well and let it simmer for 10-15 minutes to allow the flavors to meld.
- Toss in the chopped spinach and cook until wilted.
- Divide the cooked soba noodles among serving bowls. Ladle the hot soup over the noodles.
- Garnish with sliced green onions and sprinkle sesame seeds on top.
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