Soba Noodle Soup with Shiitakes and Spinach

• 2 tablespoons neutral-tasting oil, such as canola or safflower
• 12 ounces shiitake mushrooms, stems removed, caps cleaned and thinly sliced
• 4 scallions, trimmed, white and green parts separated and thinly sliced
• 1 garlic clove, minced
• 1 tablespoon minced peeled fresh ginger
• Coarse salt
• 4 cups homemade or reduced-sodium store-bought chicken or vegetable broth
• 3 cups water
• 4 ounces soba noodles (preferably 100 percent buckwheat)
• 1 bunch flat-leaf spinach, trimmed, washed well, and drained, and torn into bite-size pieces
• 2 tablespoons fresh lime juice (from 1 to 2 limes)
• 1 tablespoon low-sodium tamari soy sauce

1. In a large saucepan, heat oil over medium.
2. Add mushrooms, scallion whites, garlic, ginger, and 1/4 teaspoon salt.
3. Cook, stirring occasionally, until mushrooms are tender, about 6 minutes.
4. Add broth and the water; bring to a boil.
5. Add soba; reduce heat to a simmer, and cook 5 minutes.
6. Add spinach; cook just until wilted, about 1 minute.
7. Add lime juice and tamari.
8. Serve immediately, garnished with scallion greens.
9. (Per Serving)
10. Calories: 249
11. Saturated Fat: 1g
12. Unsaturated Fat: 7.2g
13. Cholesterol: 0mg
14. Carbohydrates: 34.6g
15. Protein: 14.3g
16. Sodium: 647mg
17. Fiber: 3.2g

neutraltasting oil, shiitake mushrooms, scallions, garlic, fresh ginger, salt, chicken, water, noodles, flatleaf spinach, lime juice, soy sauce

Taken from www.epicurious.com/recipes/food/views/soba-noodle-soup-with-shiitakes-and-spinach-394182 (may not work)