Serve this soup Asian-style. Slurp the noodles from the broth with chopsticks, then use an Asian soup spoon to scoop up what’s left. This simple soup comes together in less than 30 minutes.

　　

Ingredients

6 servings

　　One 8-ounce package soba (buckwheat noodles)

　　One 32-ounce carton low-sodium vegetable broth

　　6 to 8 medium-sized shiitake mushroom caps, sliced

　　2 tablespoons reduced-sodium soy sauce, or more to taste

　　2 teaspoons rice vinegar

　　2 teaspoons natural granulated sugar

　　2 to 3 teaspoons minced fresh ginger, to taste

　　3 scallions, white and green parts, thinly sliced

　　8 ounces soft or firm tofu

　　8 to 10 ounces fresh spinach, well washed, stemmed, and chopped

　　1 cup chopped baby bok choy, tatsoi, or mizuna, optional

　　Freshly ground pepper to taste

　　

Step 1

Break the noodles in half and cook them in a large saucepan according to package directions until al dente, then drain. Rinse briefly with cool water.

　　

Step 2

Meanwhile, combine the broth, mushrooms, soy sauce, vinegar, sugar, and ginger in a soup pot. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.

　　

Step 3

Stir in the scallions, tofu, spinach, and optional bok choy. Cover and cook until the spinach is wilted but still bright green, about 3 minutes.

　　

Step 4

Stir in the noodles. Add about 2 cups water, or enough to give the soup a dense but not overly crowded consistency. Season with pepper and additional soy sauce if needed. Heat through and serve at once.

　　

Nutrition Information

Step 5

Per serving:

　　

Step 6

Calories: 196

　　

Step 7

Total fat: 3g

　　

Step 8

Protein: 10g

　　

Step 9

Fiber: 3g

　　

Step 10

Carbohydrate: 33g

　　

Step 11

Cholesterol: 0mg

　　

Step 12

Sodium: 511mg

　　Vegan Soups and Hearty Stews for All Seasons