Original Recipe

Ingredients

  • 2 tablespoons olive oil
  • 250g mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/2 tablespoon minced fresh ginger
  • 1/4 cup low sodium soy sauce
  • 6 cups low sodium vegetable broth
  • 4 servings soba noodles you can also use whole wheat spaghetti
  • 1 bunch (about 8 leaves) swiss chard, trimmed and washed you can also use a head of bok choy
  • 2 small carrots, shredded, for garnish
  • 4 spring onion, thinly sliced, for garnish
  • 4 hard boiled eggs, halved
  • 1 tablespoon toasted sesame seeds, for garnish
  • Chicken Chashu

Directions

  1. Heat olive oil in a stock pot over medium heat.
  2. Add sliced mushrooms and cook for 4 minutes.
  3. Stir in garlic and ginger; continue to cook for 1 minute or until fragrant.
  4. Add soy sauce and stir; cook for 3 minutes or until mushrooms are soft.
  5. Stir in vegetable broth and bring to a boil.
  6. Add noodles and greens; cook until the noodles are tender, about 5 to 6 minutes.
  7. Remove from heat and ladle into soup bowls.
  8. Garnish with shredded carrots, scallions, hard boiled eggs, and toasted sesame seeds.
  9. Serve.

Notes

Serves 4

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins