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3 Servings
Recipe By: The Garden Grazer
Shared By Ktnotbrooks

Asian noodle Soup


  • 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.


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!

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