Unfortunately it’s been an especially brutal winter for a lot of the country. I’m so grateful to now be living in Florida, but I still remember how rough the winters can get up north. When you’re stuck indoors on a cold day, there’s nothing more comforting than curling up with a hot bowl of soup. I decided I wanted to make a soup that would fill me up but not leave me feeling heavy afterwards. So I looked in my pantry and found a packet of soba noodles- perfect! Soba noodles are Japanese noodles made of buckwheat. They’re often served at room temperature or chilled with a dipping sauce but they can also be served hot in soups like these Soba Noodle Bowls with Tofu, Spinach and Shiitakes. They cook very quickly so they’re perfect for a delicious, fast weeknight meal.
Soba Noodle Bowls with Tofu, Spinach and Shiitakes
- 1 tablespoon grapeseed or other neutral-flavored oil
- 2 teaspoons grated ginger
- 2 cloves garlic, grated or minced
- ¼ tsp chili flakes
- 6 scallions, whites and greens separated
- 3 ounces shiitake mushrooms, sliced
- 1 quart (32 oz) low sodium chicken or vegetable broth
- 3 cups water
- 6 ounces soba noodles
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons mirin
- 3 ounces baby spinach, kale or other leafy greens
- 8 ounces tofu, cut into ½-inch pieces
- Salt and pepper
- Sriracha for serving (optional)
- Heat the oil in a large saucepan over medium heat. Add the ginger, garlic, chili flakes and scallion whites and sauté until fragrant, about 1 minute. Add the mushrooms and cook another 2-3 minutes until softened. Stir in the chicken broth and water and bring to a boil. Add the noodles and cook 4 minutes. Stir in the soy sauce, miring, spinach, scallion greens and tofu and simmer another few minutes until the spinach is wilted and the tofu is heated through. Season the soup with salt and pepper to taste.
- To serve, divide the soup between 4 bowls and garnish with sliced scallions. Serve with Sriracha on the side.