Soba Noodle Soup

We all know that soup is generally healthy. Especially if it is a vegetable soup that is low in salt. This recipe I modified from one that I found of Martha Stewert's. Not bad I must say. Soba noodles are a Japanese buckwheat noodle that are a nutritious way to vary up your carb selection. If you have trouble finding Soba noodles any wheat wheat based noodle would work fine. Make sure you pay attention to ingredient variation and quality as well. It can drastically change the nutritional value of any meal you cook.

Serves 1

1/2 tbs. sesame oil
2 button or shiitake mushrooms sliced thinly
1 scallion sliced thinly
1/2 clove garlic diced
1/4 tbs. minced fresh ginger
Course salt (preferably sea salt or kosher)
1/4 cup low-sodium chicken broth
1 oz Green tea or plain Soba noodles
a small handful of fresh spinach leafs
1/2 tbs fresh lime juice
1/4 tbs soy sauce

Heat a saucepan over medium heat. Heat the oil through then add the mushrooms, scallion whites, ginger, garlic and salt to taste. Cook until mushrooms are tender; about 3- 4 minutes, stirring occasionally.

Add chicken broth and 3/4 cups of water. Bring to a boil. You might have to add a little more later if your soup has reduced greatly. Lower the heat to a simmer and add your Soba noodles and cook about 5 minutes. Add your spinach here and cook until the spinach is just tender, about 1 minute. Turn of the heat. Stir in your lime juice and soy sauce and top your soup with the reserved scallion greens. Yum!