Spinach and Mushroom Soba Noodle Soup

Serves: 2
Time to prepare: 10 min
Time to cook: 15 min

Enjoy this comforting soup on a cold fall or winter night. It’s quick, simple, and packs quite the protein punch.


4 oz (115 g)dried soba noodles
1.5 tsp (5 mL)toasted sesame oil
1 tbsp (15 mL)vegetable oil
2 cups (500 mL)cremini or button mushrooms, thinly sliced
2 tsp (10 mL)soy sauce
4 cups (1 L)low sodium chicken stock
2 cups (500 mL)baby spinach
eggs, soft boiled, cooled and cut in half
1/4 cup (60 mL)green onion, white and green parts thinly sliced
Additional garnishes (optional): picked fresh coriander leaves, finely sliced bird’s eye chili, handful fresh bean sprouts, Sriracha.


STEP 1 Prepare soba noodles according to package instructions. Drain, toss with sesame oil to coat evenly, and divide into serving bowls. Set aside.

STEP 2 In a medium skillet over medium high heat, add oil and sauté mushrooms until lightly browned, about 4-5 minutes. Take off heat and add soy sauce to coat well. Divide mushrooms over cooked soba noodles.

STEP 3 Meanwhile in a medium pot, combine chicken stock, sesame oil and soy sauce; bring to a low simmer. Add baby spinach and stir until just wilted, less than a minute. Ladle hot stock and spinach over noodles and mushrooms. Top with remaining ingredients; halved soft-boiled eggs, sliced green onions and desired garnishes. Serve immediately.