10-minute Asian Soup

I was grocery shopping with my sister this past weekend and saw her grab a smallish bag of soba buckwheat noodles. Thats a good idea, I thought, so I grabbed a bag as well. When I think of soba noodles I instantly think of the soup that you would get in sushi restaurants. Salty flavorful broth with slurpy noodles and fresh slivers of spinach. Absolutely satisfying. I recreated it at home and it tasted exactly the same! I couldn't believe how easy and quick it was. You can also put some bok choy or cubed tofu in as well. You really won't believe how this tastes!

Soba Noodle Soup

adapted by savvy vegetarian

1 bundle of soba noodles (usually comes 3 bundles in a package)

4 cups broth

1 pint baby bella mushrooms, sliced thin

2 tbsp soy sauce

2 tsp rice vinegar

2 tsp sugar

2 tsp grated fresh ginger

few handfuls of fresh spinach

fresh ground pepper

1 Bring a pot of water to a boil and drop in the noodles. Buckwheat noodles cook rather quickly, so about 4-5 minuter for a bundle should be enough. Drain and rinse with cool water. Drain again.

2 While the noodles are cooking, combing the broth, mushrooms, soy sauce, vinegar, sugar and ginger in a soup pot. Bring to a boil and simmer gently for 10 minutes.

3 Stir in fresh spinach until wilted but still bright green. Stir in noodles and add about 2 cups fresh water. Season with pepper to taste.