Soba Noodle Soup

By adriennehannis

Ingredients

• 1 8 ounce package soba (buckwheat) noodles
• 1 32 ounce carton low-sodium vegetable broth
• 6 to 8 medium-sized shitake mushroom caps, sliced
• 2 Tbsp reduced-sodium soy sauce
• 2 tsp rice vinegar
• 2 tsp natural granulated sugar
• 2 to 3 tsp minced fresh ginger, to taste
• 3 scallions, thinly sliced
• 8 ounces soft or firm tofu
• 8 to 10 ounces fresh spinach, well washed, stemmed, and chopped
• Optional: 1 cup chopped baby bok choy, tatsoi, or mizuna
• Fresh ground black pepper, to taste

Preparation

Step 1

Break the noodles in half and cook them in a large saucepan according to package directions until al dente, then drain. Rinse briefly with cool water
Meanwhile,combine the broth, mushrooms, soy sauce, vinegar, sugar, and ginger in a soup pot. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes
Stir in the scallions, tofu, spinach, and optional bok choy. Cover and cook until the spinach is wilted but still bright green, about 3 minutes
Stir in the noodles. Add about two cups additional water, or enough to give the soup a dense but not overly crowded consistency. Season with pepper and additional soy sauce if needed. Heat through and serve at once