Back to my soup addiction. You know when your veggie drawer gets so full and you don't know if you are going to be able to eat all of them before they go bad? My answer to that is make soup! Take-out Asian is so bad for you but it is so easy to make... and you can control what you put in it. And this was a perfect dinner for the "spring" weather we are having in Cleveland... 25 degrees and snowing!
From the left; kale, cilantro, red pepper, carrots, shitake mushrooms, garlic, ginger and scallions. I wait until last minute to throw the scallions and cilantro in the broth so they don't lose their color.
Soba noodles go in after the veggies have cooked for a bit.
Asian Vegetable Soup with Soba Noodles
4 c. chicken broth
3 c. water
1 T. low sodium soy sauce
1 t. sriracha sauce
1/2 t. sesame oil
1/2 t. rice wine vinegar
pinch of kosher salt
(Use your own discretion for the portions below)
shitake mushrooms
red bell pepper
carrots
ginger
garlic
kale
scallions
cilantro
soba noodles
1 egg, scrambled
In a soup pot, add broth, water, soy sauce, sriracha, sesame oil, rice wine vinegar and salt. Bring to a simmer and add mushrooms, pepper, carrots, ginger, garlic and kale. Simmer over medium heat for about 5 minutes
Add soba noodles and cook for another 5-7 minutes until soft. Bring soup to a rolling boil and slowly drizzle in scrambled egg to cook. Finally, add scallions and cilantro and serve immediately.
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