Soba Noodle Soup

Soba Noodle Soup is a delightful and nourishing Japanese dish that features buckwheat noodles in a savory broth, perfect for a low-carb lunch. This simple yet flavorful soup is packed with fresh vegetables and protein, making it both satisfying and healthy.

Ingredients

• Soba noodles - 100 grams
• Vegetable broth - 750 ml
• Miso paste - 2 tablespoons
• Soy sauce - 1 tablespoon
• Tofu - 150 grams, diced
• Spinach - 100 grams, fresh
• Green onions - 2, sliced
• Mushrooms - 100 grams, sliced (shiitake or button)
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Sesame oil - 1 teaspoon
• Red chili flakes - to taste (optional)

Steps

1. Bring the vegetable broth to a simmer in a medium pot.
2. Add the minced garlic and grated ginger to the broth, and let it simmer for 5 minutes to infuse the flavors.
3. Stir in the miso paste and soy sauce until fully dissolved.
4. Add the sliced mushrooms and diced tofu to the broth and cook for another 5 minutes.
5. Meanwhile, cook the soba noodles according to package instructions, usually about 4-5 minutes. Drain and rinse under cold water to stop the cooking process.
6. Add the fresh spinach to the broth and cook for an additional 2-3 minutes until wilted.
7. In a serving bowl, place a portion of the cooked soba noodles, then ladle the hot broth, mushrooms, tofu, and spinach over the noodles.
8. Garnish with sliced green onions and drizzle sesame oil on top. Add red chili flakes if desired.

Nutrition

• Calories: 320
• Protein: 18 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.75 L

Health Benefits

• Rich in antioxidants from vegetables and ginger, promoting overall health.
• High in protein and fiber, aiding in satiety and muscle repair.

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