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Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 35 mins Servings: 4 med104339_0109_sobasoup.jpg
Ingredients Ingredient Checklist 2 tablespoons vegetable oil 12 ounces shiitake mushrooms (stems removed), caps thinly sliced 4 scallions, white and green parts separated and thinly sliced 1 garlic clove, minced 1 tablespoon peeled and minced fresh ginger Coarse salt 2 cans (14.5 ounces each) reduced-sodium chicken broth 1/2 package (4.4 ounces) soba (Japanese buckwheat noodles) 1 bunch flat-leaf spinach, torn 2 tablespoons fresh lime juice 1 tablespoon soy sauce
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 35 mins Servings: 4 med104339_0109_sobasoup.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 35 mins Servings: 4
Recipe Summary
prep: 15 mins total: 35 mins
Servings: 4
prep: 15 mins
total: 35 mins
prep:
15 mins
total:
35 mins
Servings: 4
4
med104339_0109_sobasoup.jpg
med104339_0109_sobasoup.jpg
Ingredients
Ingredients
- 2 tablespoons vegetable oil 12 ounces shiitake mushrooms (stems removed), caps thinly sliced 4 scallions, white and green parts separated and thinly sliced 1 garlic clove, minced 1 tablespoon peeled and minced fresh ginger Coarse salt 2 cans (14.5 ounces each) reduced-sodium chicken broth 1/2 package (4.4 ounces) soba (Japanese buckwheat noodles) 1 bunch flat-leaf spinach, torn 2 tablespoons fresh lime juice 1 tablespoon soy sauce
Directions
In a large saucepan, heat oil over medium. Add mushrooms, scallion whites, garlic, and ginger; season with salt. Cook, stirring occasionally, until mushrooms are tender, 6 minutes.
Add broth and 3 cups water; bring to a boil. Add soba; reduce to a simmer, and cook 5 minutes. Add spinach; cook just until tender, about 1 minute. Add lime juice and soy sauce. Serve topped with scallion greens.
Reviews (18)
Add Rating & Review 48 Ratings 5 star values: 12 4 star values: 22 3 star values: 11 2 star values: 1 1 star values: 2
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Reviews (18)
Add Rating & Review 48 Ratings 5 star values: 12 4 star values: 22 3 star values: 11 2 star values: 1 1 star values: 2
Add Rating & Review
48 Ratings 5 star values: 12 4 star values: 22 3 star values: 11 2 star values: 1 1 star values: 2
48 Ratings 5 star values: 12 4 star values: 22 3 star values: 11 2 star values: 1 1 star values: 2
48 Ratings 5 star values: 12 4 star values: 22 3 star values: 11 2 star values: 1 1 star values: 2
5 star values: 12 4 star values: 22 3 star values: 11 2 star values: 1 1 star values: 2
Martha Stewart Member Rating: 3 stars 09/21/2018 I took off the star for the use of garlic. Why does everyone have to put it in every recipe?! This is a Japanese inspired soup with primarily Japanese ingredients and the Japanese rarely, if ever, use garlic. The Chinese use it a lot so I don't like this fusion. Martha Stewart Member Rating: Unrated 12/09/2014 I love this soup! Just made it tonight. I added scallops & miso and left out the soy sauce. Martha Stewart Member Rating: 5 stars 09/02/2013 I loved it! I didn't have soba noodles in the house, so I used udon instead and still fabulous! I added more soy sauce to my individual bowl of soup as I love soy sauce. The flavor is so rich and yet the dish is light. I will be making this throughout the fall and the winter. So easy and so flavorful. Better than some soups I've had at Asian restaurants, may be the fact that it's homemade and everything was fresh, fresh, fresh. So glad I made this. Martha Stewart Member Rating: Unrated 03/14/2011 Yummy, yummy soup. This is a very easy asian-inspired dish. I hate mushrooms, however, so I put in a few slices of deli roast beef instead. :) Martha Stewart Member Rating: Unrated 01/23/2011 Easy, very fresh, complementary flavors. Great idea on the tofu AnnieGB! For vegetarians, it is super-good with mushroom broth, in place of chicken broth. This will be a staple in our home. Martha Stewart Member Rating: Unrated 08/24/2009 This was good. My daughter loved the noodles and the mushrooms. My husband felt this could have used less lime juice. He also thought that tofu would make a nice addition. Martha Stewart Member Rating: Unrated 02/25/2009 I really liked this soup. It was easy to make and took no time at all. Martha Stewart Member Rating: Unrated 01/15/2009 I LOVED it! I served it with a poached salmon. It was so good I'm making it again tonight! Martha Stewart Member Rating: Unrated 01/15/2009 I normally love soups like this and it wasn't bad. It isn't my favorite though and I doubt i will make it again. Martha Stewart Member Rating: Unrated 01/11/2009 Really enjoyed this and agree it is restaurant quality. Heeded some comments and tweaked mine this way: pinch of red pepper flakes sautn n n n ed with the mushroom mixture, added shrimp just before noodles finished but they got lost so I wouldnn n n n n n t do it again, lastly added minced cilantro with the scallion greens at serving. What can I do next time? Some thoughts (reiterating some previous comments); can add bean sprouts, bok choy, mushroom broth instead of water, snow peas, red bell pepper, poached/scrambled egg, leftover chicken. It's one of those you can embellish or then again, it can be eaten just as is. Martha Stewart Member Rating: Unrated 01/10/2009 This soup is delicious! I added a little ponzu sauce for flavor. My kids even liked it! Martha Stewart Member Rating: Unrated 01/09/2009 Loved the soup! I was so easy to make and it was very delicious. Martha Stewart Member Rating: Unrated 01/08/2009 I also tried this soup but tweaked it for my pregnancy, my chicken loving husband,and lack of items at the grocery. I added water chestnuts, bamboo shoots, bean sprouts and browned chopped ginger chicken. I also had to use Ramen noodles ( without seasoning packet) due to lack of soba noodles in my area and dried shiitake mushrooms. I also added the dried shittake broth and used the 3 cups instead of plain water. Added a great mushroomy flavor! One of my favorite recipes! Martha Stewart Member Rating: Unrated 01/07/2009 I saw Martha prepare this recipe on Monday. Couldn't find the soba noodles at the grocery store, so I used rice noodles since they were low in fat grams. This is restaurant quality and like the idea of adding shrimp. The ingredients are nicely balanced for flavor. I will make this again. Martha Stewart Member Rating: Unrated 01/06/2009 I prepared this awesome soup last night after watching the show. Since my grocery was out of soba noodles I used brown rice instead -- which proved to be very hearty. In addition to using all organic ingredients I also served a farm fresh poached egg on top. Can't wait to try it again. Martha Stewart Member Rating: Unrated 01/05/2009 LOVE this soup -- just made it last night for the first time. The shitakes cook down quite a bit (like all mushrooms) so I may add extra next time. Martha Stewart Member Rating: Unrated 01/05/2009 this was great. I added some medium sized shrimp at the very end Martha Stewart Member Rating: Unrated 01/03/2009 What happens to the parsley? Wouldn't some cilantro be tastier?Martha Stewart Member
Rating: 3 stars 09/21/2018
I took off the star for the use of garlic. Why does everyone have to put it in every recipe?! This is a Japanese inspired soup with primarily Japanese ingredients and the Japanese rarely, if ever, use garlic. The Chinese use it a lot so I don’t like this fusion.
Rating: 3 stars
Rating: Unrated 12/09/2014
I love this soup! Just made it tonight. I added scallops & miso and left out the soy sauce.
Rating: Unrated
Rating: 5 stars 09/02/2013
I loved it! I didn’t have soba noodles in the house, so I used udon instead and still fabulous! I added more soy sauce to my individual bowl of soup as I love soy sauce. The flavor is so rich and yet the dish is light. I will be making this throughout the fall and the winter. So easy and so flavorful. Better than some soups I’ve had at Asian restaurants, may be the fact that it’s homemade and everything was fresh, fresh, fresh. So glad I made this.
Rating: 5 stars
Rating: Unrated 03/14/2011
Yummy, yummy soup. This is a very easy asian-inspired dish. I hate mushrooms, however, so I put in a few slices of deli roast beef instead. :)
Rating: Unrated 01/23/2011
Easy, very fresh, complementary flavors. Great idea on the tofu AnnieGB! For vegetarians, it is super-good with mushroom broth, in place of chicken broth. This will be a staple in our home.
Rating: Unrated 08/24/2009
This was good. My daughter loved the noodles and the mushrooms. My husband felt this could have used less lime juice. He also thought that tofu would make a nice addition.
Rating: Unrated 02/25/2009
I really liked this soup. It was easy to make and took no time at all.
Rating: Unrated 01/15/2009
I LOVED it! I served it with a poached salmon. It was so good I’m making it again tonight!
I normally love soups like this and it wasn’t bad. It isn’t my favorite though and I doubt i will make it again.
Rating: Unrated 01/11/2009
Really enjoyed this and agree it is restaurant quality. Heeded some comments and tweaked mine this way: pinch of red pepper flakes sautn n n n ed with the mushroom mixture, added shrimp just before noodles finished but they got lost so I wouldnn n n n n n t do it again, lastly added minced cilantro with the scallion greens at serving. What can I do next time? Some thoughts (reiterating some previous comments); can add bean sprouts, bok choy, mushroom broth instead of water, snow peas, red bell pepper, poached/scrambled egg, leftover chicken. It’s one of those you can embellish or then again, it can be eaten just as is.
Rating: Unrated 01/10/2009
This soup is delicious! I added a little ponzu sauce for flavor. My kids even liked it!
Rating: Unrated 01/09/2009
Loved the soup! I was so easy to make and it was very delicious.
Rating: Unrated 01/08/2009
I also tried this soup but tweaked it for my pregnancy, my chicken loving husband,and lack of items at the grocery. I added water chestnuts, bamboo shoots, bean sprouts and browned chopped ginger chicken. I also had to use Ramen noodles ( without seasoning packet) due to lack of soba noodles in my area and dried shiitake mushrooms. I also added the dried shittake broth and used the 3 cups instead of plain water. Added a great mushroomy flavor! One of my favorite recipes!
Rating: Unrated 01/07/2009
I saw Martha prepare this recipe on Monday. Couldn’t find the soba noodles at the grocery store, so I used rice noodles since they were low in fat grams. This is restaurant quality and like the idea of adding shrimp. The ingredients are nicely balanced for flavor. I will make this again.
Rating: Unrated 01/06/2009
I prepared this awesome soup last night after watching the show. Since my grocery was out of soba noodles I used brown rice instead – which proved to be very hearty. In addition to using all organic ingredients I also served a farm fresh poached egg on top. Can’t wait to try it again.
Rating: Unrated 01/05/2009
LOVE this soup – just made it last night for the first time. The shitakes cook down quite a bit (like all mushrooms) so I may add extra next time.
this was great. I added some medium sized shrimp at the very end
Rating: Unrated 01/03/2009
What happens to the parsley? Wouldn’t some cilantro be tastier?
All Reviews for Soba Soup with Spinach
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Soba Soup with Spinach
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
