Vegan, gluten-free (with gf pasta and tamari)
Serves about 3
6 oz. soba/udon noodles (or rice noodle, spaghetti, etc.)
4 cups vegetable broth
8 oz. mushrooms (or more)
4 green onions
1 cup carrot, shredded
4 oz. baby spinach
2 tsp. sesame oil
Tamari/soy sauce to taste
Other additions: garlic, bok choy, broccoli, kale, tofu, peas, etc.
Optional toppings: mung bean sprouts (yum!), sesame seeds, cilantro
Slice mushrooms and green onion.
Cook noodles according to package directions. Drain. (Toss with sesame oil to prevent sticking if desired.)
In a large pan over med heat, add 2 tsp. sesame oil. Once hot, carefully add mushrooms. Saute for 5 minutes.
Add carrot and green onion. Saute for 2-3 minutes. Add spinach and cook 1 minute. Turn off heat.
Assemble soup in bowls: add noodles, broth*, veggies, and tamari/soy sauce to taste.
*Note: I use the broth straight from the carton and let the hot noodles and veggies warm it up, but you can warm it separately if you’d like!