Soba Noodle Soup
7
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Chock full of tender noodles and mushrooms, this easy soup is sure to satisfy on a chilly night. A finishing touch of shredded raw carrot offers great crunch and color. If you’d like to make this gluten-free, make sure that your soba noodles are 100% buckwheat, and use tamari instead of soy sauce.
Ingredients
Toasted sesame oil
1 Tbsp
Mushrooms
8 oz, sliced
Low sodium vegetable broth
4 cup(s)
Low sodium soy sauce
¼ cup(s)
Uncooked soba noodles (100% buckwheat)
8 oz
Shelled edamame
1 cup(s)
Shredded carrots
1 cup(s)
Hard boiled egg
2 item(s), large, halved
Instructions
1
Heat the oil in a Dutch oven over medium heat. Add the mushrooms; cook until the mushroom liquid evaporates and the mushrooms start to brown, 6 to 8 minutes, stirring occasionally. Stir in 2 cups water, broth, and soy sauce; bring to a boil over high heat. Stir in the noodles; reduce the heat to medium and cook until the noodles are tender, 5 to 6 minutes. Stir in the edamame and remove the pan from the heat.
2
Ladle the soup evenly into four bowls; top each serving with ¼ cup carrots and 1 egg half.
3
Serving size: 2 cups
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