Soba is a buckwheat noodle commonly used in Japanese cuisine. The slippery, smooth texture makes it the ideal slurping noodle; not to mention, the leftover soup tastes just as good cold as it does hot.
Author:Addie Gundry
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:Serves 5
Category:Soups
Ingredients
Scale
1 tablespoon sesame oil
3 garlic cloves, minced
4 green onions, chopped
3 heads bok choy with leaves, chopped
2 celery stalks, chopped
4 ounces shiitake mushrooms, sliced
4 ounces cremini mushrooms, sliced
5 cups vegetable broth
2 cups water
2 cups fresh spinach, chopped
4–5 ounces uncooked soba noodles
3 tablespoons soy sauce
1 tablespoon rice vinegar
1/2 teaspoon Sriracha sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh cilantro, plus more for garnish
1 1/2 teaspoons minced fresh ginger
Juice of 1/2 lime
Instructions
In a large pot, heat the sesame oil over medium-high heat. Add the garlic and green onions and cook for 3 minutes.
Add the bok choy, celery, shiitake and cremini mushrooms, broth, and 2 cups water. Bring to a boil, cover, and cook for 8 minutes.
Add the spinach, noodles, soy sauce, vinegar, Sriracha, salt, pepper, cilantro, and ginger.
Boil until the noodles are cooked, about 4 minutes. Add the lime juice.
Ladle into bowls, garnish with cilantro, and serve.
