Japanese Soba Noodle Soup

• 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

1. Break the noodles in half and cook them in a large saucepan according to package directions until al dente, then drain.
2. Rinse briefly with cool water.
3. Meanwhile, combine the broth, mushrooms, soy sauce, vinegar, sugar, and ginger in a soup pot.
4. Bring to a rapid simmer, then lower the heat.
5. Cover and simmer gently for 10 minutes.
6. Stir in the scallions, tofu, spinach, and optional bok choy.
7. Cover and cook until the spinach is wilted but still bright green, about 3 minutes.
8. Stir in the noodles.
9. Add about 2 cups water, or enough to give the soup a dense but not overly crowded consistency.
10. Season with pepper and additional soy sauce if needed.
11. Heat through and serve at once.
12. Per serving:
13. Calories: 196
14. Total fat: 3g
15. Protein: 10g
16. Fiber: 3g
17. Carbohydrate: 33g
18. Cholesterol: 0mg
19. Sodium: 511mg

vegetable broth, shiitake mushroom, soy sauce, rice vinegar, natural granulated sugar, fresh ginger, scallions, fresh spinach, baby bok choy, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/japanese-soba-noodle-soup-378964 (may not work)