Spicy Soba Noodle Soup

Joy to the world! My boyfriend ate soup for dinner! And no I'm not talking about potato soup or chicken tortilla soup with tons of cheddar cheese on top. I'm talking good for you veggie soup.

What? That doesn't sound like a big deal? WELL IT IS! This guy has never been much of a soup or veggie eater. But I'm finally breaking him down. 

And the real jaw dropper... he ate leftovers of it the next day. 

So if you didn't get excited for me when I mentioned it the first time, let me try this on ya again...

He. ate. soup.

It's a miracle.

Hallelujah!

I don't blame the guy for giving in. Even though the ingredients were simple, it made a tasty & light main course. It's simplicity makes it extremely versatile & easy to build off of. What veggies do have left in your fridge? asparagus? some carrots? cabbage? Throw it in the soup!  

To make this a more filling dish, try adding some tofu. And for the extra spicy lovers, add some extra red pepper flakes or maybe some sriracha. 

Spicy Soba Noodle Soup

Adapted from Martha Stewart

Ingredients:

2 tbsp veggie oil

1 1/4 cup sliced mushrooms

4 scallions, thinly slice & white/green parts separated

1 garlic clove, minced

1 tbsp minced ginger

1/4 tsp cayenne pepper

kosher salt

4 cups vegetable broth

1/2 package soba noodles (4.4 ounces)

1 cup chopped chard

1 medium carrot, julienned  

1 tbsp fresh lime juice

2 tbsp white miso

fresh cilantro & parsley 

In a large saucepan, heat oil over medium heat and add mushrooms, scallion whites, garlic, and ginger. Season with cayenne pepper and a dash of salt. Cook stirring occasionally until mushrooms are tender, about 6 minutes.

Add broth and 3 cups of water. Bring to a boil and add soba noodles. Reduce to a simmer and cook for 5 minutes. Add chard & carrots and cook for about one minute and remove from heat. In a small bowl add lime juice, miso and a ladle spoon of the soup broth. Mix until well combined and add to the soup pot.  

Serve topped with scallion greens, cilantro, & parsley.

Enjoy!