8 oz soba noodles 1 tsp sea salt 4 cups low-sodium chicken broth or veggie stock 2 tbsp reduced-sodium soy sauce 3 garlic cloves, finely minced 2 tsp grated fresh ginger root 7 dried shiitake mushrooms, covered in boiling water for 5 minutes, drained, and chopped 4 scallions, trimmed and thinly sliced on a diagonal 1 cup chopped baby spinach leaves 2 hard-boiled eggs, peeled and halved (optional)
1. Bring a large pot of water to a boil. Add the soba noodles and the salt and cook until the noodles are cooked through, 2 to 3 minutes. Strain through a medium mesh sieve and rinse the noodles under cold running water for 1 minute.
2. Meanwhile, make the broth. Bring the chicken broth, soy sauce, garlic, and ginger to a boil in a large saucepan over high heat. Reduce the heat to medium and simmer for three minutes, then add the mushrooms and simmer until they’re tender, about 5 minutes. Add 3/4 of the scallions and simmer until soft, about one minute.
3. Divide the noodles among four bowls and pour the soup over the noodles. Add the spinach, sprinkle with the remaining scallions, and serve each bowl with a hard-boiled egg half.
*If you’re gluten-intolerant or are making soba noodles for someone who is, be sure to read the ingredient list on the package. Sometimes, wheat flour is mixed in with buckwheat flour.
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