I made soba noodles the other night for dinner and have been thinking of a way to use up the leftover noodles. I could think of nothing better than soup. I'm a huge soup fan, especially for a weekend lunch. They're so easy and quick to put together. Plus, I can use it as a way to use up leftover veggies. I went with Asian inspired flavors today, but the nice thing about soup is you can do whatever you want!
1 qt vegetable stock (look for low sodium)
1-2 water
1 carrot, peeled and julliened
1 onion, thinly sliced
1 bell pepper, thinly sliced
1 cup sliced mushrooms
1 -2 cups fresh spinach
1-2 cloves garlic, minced
1 T ginger, minced
3 T soy sauce (use low sodium here too)
4 oz soba noodles, cooked to package directions or use leftover noodles if you have them
In a stock pot add all ingredients (except the spinach & noodles) and bring to a simmer. Cover until veggies are tender and add the spinach. Put noodles in bowls and ladle the broth over noodles.
That's it! Super easy, delicious, and satisfying. :o)
1 qt vegetable stock (look for low sodium)
1-2 water
1 carrot, peeled and julliened
1 onion, thinly sliced
1 bell pepper, thinly sliced
1 cup sliced mushrooms
1 -2 cups fresh spinach
1-2 cloves garlic, minced
1 T ginger, minced
3 T soy sauce (use low sodium here too)
4 oz soba noodles, cooked to package directions or use leftover noodles if you have them
In a stock pot add all ingredients (except the spinach & noodles) and bring to a simmer. Cover until veggies are tender and add the spinach. Put noodles in bowls and ladle the broth over noodles.
That's it! Super easy, delicious, and satisfying. :o)
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