Soba Noodle Soup
, Serves 4
A brothy soba soup with garlicky ginger mushrooms, chard, and soft-boiled egg, topped with fresh carrot, scallion, and sesame.
| 2 tablespoons olive oil | Sauté mushrooms 4 min | Add garlic & ginger, 30 sec | Add soy sauce, cook 3 min | Add broth, bring to boil | Add noodles & chard, cook 5-6 min | Ladle into bowls, add garnishes |
| 225 g button mushrooms, sliced | ||||||
| 3 cloves garlic, minced | ||||||
| 1/2 tablespoon minced fresh ginger | ||||||
| 60 ml low sodium soy sauce | ||||||
| 1.4 L vegetable broth | ||||||
| 4 to 6 oz / 115 to 170 g soba noodles (or whole wheat spaghetti) | ||||||
| 1 bunch swiss chard (about 8 leaves), trimmed and washed (or bok choy) | ||||||
| 2 small carrots, shredded (for garnish) | ||||||
| 4 scallions, thinly sliced (for garnish) | ||||||
| 4 hard boiled eggs, halved | ||||||
| 1 tablespoon toasted sesame seeds (for garnish) |
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