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Japanese Soba Noodle Soup

Soothing soup of vegetables and soba noodles. Brought to you by dLife®

4 ServingsPrep: 20 min. Cook: 20 min.

Ingredients

8 cups low sodium vegetable broth
2 cups fresh shiitake mushrooms, sliced
1 cup finely chopped leeks, white parts only
2 teaspoons minced fresh gingerroot
2 teaspoons rice vinegar
2 teaspoons low sodium soy sauce
1 tablespoon mirin, optional
3 ounces soba noodles
2 cups fresh chopped spinach
1 tablespoon miso, optional
1 tablespoon chopped scallions
1 teaspoon sesame seeds, toasted
1 cup baked tortilla chips, crushed

Directions

In soup pot, bring vegetable stock to boil. Add shiitake, leeks,
ginger, vinegar, soy sauce, and mirin, if using.
Cover and simmer until leeks are tender, about 10 minutes.
Meanwhile, in separate saucepan, cook soba noodles in boiling water
about 5 minutes.
When leeks are tender, add spinach and simmer 1 minute, until spinach
wilts.
In small bowl, combine miso with 3 tablespoons of hot broth. Stir and

2 of 2

Japanese Soba Noodle Soup (continued)

Directions (continued)

add back into soup.
Drain soba noodles. Divide between 4 individual serving bowls.
Ladle soup over noodles. Garnish sliced scallions and sprinkling of
toasted sesame seeds.

Nutrition Facts: 1 serving equals 95 calories, 1 g fat (trace saturated fat), 413 mg sodium, 20 g carbohydrate, 4 g protein. Diabetic Exchanges: 3/4 vegetable, 1/4 starch.