Soba Noodle Bowls with Tofu, Spinach and Shiitakes
My Soba Noodle Bowls with Tofu, Spinach and Shiitakes are perfect to curl up with on a cold winter's day.
Servings: 4
Calories: 286kcal
Equipment
Ingredients
- 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)
Instructions
- 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.
Nutrition
Serving: 0g | Calories: 286kcal | Carbohydrates: 42.3g | Protein: 0g | Fat: 7.5g | Saturated Fat: 1.2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 1.9g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg