Soba Noodle Soup with Mushrooms and Kale

In the heart of winter, stave off the chilly temperatures and head indoors with this filling and delicious soup. The mushrooms and soy predominate, complemented by hints of ginger, garlic and chili.

Recipe from the kitchn.

-4 ounces sliced mushrooms
-1 tablespoon olive oil
-dash ginger
-2 teaspoons minced garlic
-2 teaspoons sriracha
-3 tablespoons soy sauce
-4 cups vegetable broth
-7 ounces soba noodles
-bunch kale
-splash rice vinegar
-sesame seeds

Soften the mushrooms by cooking in the bottom of a pot over medium-high heat with olive oil. Add the ginger, garlic and sriracha, stir and cook for 1-2 minutes, then do the same with the soy sauce.

Pour broth into pot and bring to a boil. Maintain at a simmer and add the chopped kale. Add the noodles, stir and let cook for a few minutes. Pour the splash of rice vinegar into the soup to enhance the flavor profile a little bit. It is ready to serve, topped with sesame seeds.

Alecia and I both liked the soup, and when I brought the leftovers to work, people were interested to know more about it. It captures many flavors and textures, and the tasty broth brings the warmth we so need to get through to spring.


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