This Asian soup is fragrant with fresh ginger; shiitake mushrooms, spinach and soba noodles make it satisfying. Source: EatingWell Magazine, January/February 1995

Natalie Danford


Ingredient Checklist


Instructions Checklist
  • Bring at least 3 quarts water to a boil in a large pot. Slowly add soba. When water returns to a boil, add 1/2 cup cold water. Repeat steps of returning water to a boil and adding cold water 2 or 3 times, until the noodles are just tender. (It will take 5 to 7 minutes total.) Drain and rinse with cold water, working your fingers through the strands to separate them. Set aside.

  • Combine broth and ginger in the large pot and bring to a boil. Reduce the heat to medium-low, add mushrooms and simmer for 8 minutes. Add sake (or mirin), soy sauce (or tamari) and vinegar.

  • Whisk a ladleful of the broth with miso in a small bowl to dissolve it; return the mixture to the pot, along with spinach. Simmer for 2 minutes more and remove from the heat. Divide the noodles among soup bowls and ladle the soup over the top. Garnish with scallions and daikon.


Notes: Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients.

Miso is fermented bean paste made from barley, rice or soy-beans. It is available in different colors; in general, the lighter the color, the more mild the flavor. Look for miso alongside the refrigerated tofu in the market. It will keep, in the refrigerator, for more than a year.

Daikon is a long, white radish; it can be found in Asian groceries and most natural-foods stores. Commercially prepared pickled daikon radish can be found in Asian markets.

Nutrition Facts

140 calories; 0.6 g total fat; 0.1 g saturated fat; 1100 mg sodium. 354 mg potassium; 27 g carbohydrates; 0.9 g fiber; 2 g sugar; 8.6 g protein; 436 IU vitamin a iu; 4 mg vitamin c; 40 mcg folate; 23 mg calcium; 2 mg iron; 40 mg magnesium;