Soba noodle soup

[yuuago]

A revised version of the soba noodle soup recipe I made a while ago. This one has instructions adjusted just for me.


2 tablespoons olive oil
1 can of sliced mushrooms, rinsed
3 cloves garlic, minced
½ tablespoon minced fresh ginger
¼ cup low sodium soy sauce
6 cups vegetable broth [OR 1 box broth]
1 cup frozen kale
optional: firm/extra firm tofu, cubed
Soba noodles, 1 portion (if making for self)

Heat olive oil in a stock pot over medium heat. Add the sliced mushrooms and cook for 4 minutes.

Stir in the garlic and ginger; continue to cook for 30 seconds or until fragrant.

Stir in the soy sauce and cook for 3 minutes or until the mushrooms are soft.

Stir in the vegetable broth and bring to a boil. Simmer.

[Optional: Add cubed tofu]

Cook 5 minutes. Add frozen kale. Turn off burner and stir.

If making for self, cook noodle portion separately. Portion out soup, drain noodles, and add noodles to soup. Consume.

Portion out remaining soup and freeze.