Soba Noodle Soup Dinner
Servings
6 Servings
Ingredients
- 8 cups vegetable broth
- 1 ounce dried shiitake mushrooms stems removed
- 1 - 2 tablespoons fresh grated ginger
- 3 garlic cloves grated, or 6 frozen cubes
- 1 pound buckwheat soba noodles or whole wheat spaghetti cooked according to package directions
- 1 cup sliced shiitake mushrooms stems removed
- 3 cups frozen cubed butternut squash, thawed
- 3 cups torn kale
- 1 jalapeño thinly sliced
- 8 ounces firm tofu diced
- Kosher salt
- Freshly ground black pepper
- Garnishes: sliced creamy hard-boiled eggs mung bean sprouts, crispy garlic chips, sesame seeds, toasted sesame oil
Instructions
- In a large pot, simmer broth, dried mushrooms, ginger, and garlic, covered, for about 20 minutes until mushrooms are soft.
- Remove mushrooms and allow to cool briefly. Slice mushrooms.
- Arrange noodles, shiitake mushrooms, squash, kale, jalapeño, and tofu into individual serving bowls or 1 giant bowl. Pour hot broth over soup ingredients.
- Garnish with eggs, sprouts, garlic chips, sesame seeds, and a drizzle of sesame oil.