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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Japanese Soba Noodle Soup

Source: dLife

Soothing soup of vegetables and soba noodles.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	95.0

Total Carbs	20.0 g

Dietary Fiber	2.5 g

Sugars	3.9 g

Total Fat	0.7 g

Saturated Fat	0.0 g

Unsaturated Fat	0.1 g

Potassium	152.1 mg

Protein	3.5 g

Sodium	412.8 mg

Dietary Exchanges 0.7 Fat, 0.7 Vegetables, 0.3 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

8.0
8 cup low sodium vegetable broth 2.0
2 cup fresh shiitake mushrooms 1.0
1 cup chopped leeks 2.0
2 tsp fresh ginger root 2.0
2 tsp rice vinegar 2.0
2 tsp low sodium soy sauce 1.0
1 tbsp mirin 3.0
3 oz soba noodles 2.0
2 cup fresh chopped spinach 1.0
1 tbsp miso 1.0
1 tbsp chopped scallions 1.0
1 tsp sesame seeds

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 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.