Heat oil in a large saucepan. Add mushrooms. Cook over low heat for 4 to 5 minutes or until tender, stirring occasionally. Transfer mushrooms to a bowl; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Description
If you're gluten-free and/or vegetarian, never miss out on ramen bowls again! Our Soba Noodle Soup is made with naturally gluten-free buckwheat noodles, also called soba noodles.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Hy-Vee canola oil | ||
| ½ (5-oz.) pkg. sliced fresh shiitake mushrooms | ||
| 6 c. Hy-Vee 33%-less-sodium chicken broth, divided | ||
| ¾ c. carrots, julienne-cut or pre-shredded | ||
| 1 (2-inch) pice fresh ginger, peeled and cut into 1-inch matchsticks | ||
| 3 oz. soba noodles, dry | ||
| ½ c. frozen shelled edamame | ||
| 1 small head baby bok choy, cut lengthwise into quarters | ||
| 2 mini sweet red bell peppers, sliced crosswise | ||
| 4 Hy-Vee Short Cuts hard-boiled eggs, halved lengthwise | ||
| Black sesame seeds, for garnish |
Things To Grab
- Large saucepan
- 2 small bowls
- Slotted spoon
- Ladle
Directions
Add 1 cup broth and carrots to saucepan. Bring to boiling; reduce heat. Simmer, uncovered 1 to 2 minutes or until crisp-tender. Using a slotted spoon, transfer carrots to a separate bowl.
Add remaining 5 cups broth and ginger to the saucepan. Bring to boiling. Remove ginger pieces with slotted spoon; discard. Add noodles, edamame, bok choy, and red peppers; cook 3 to 4 minutes or until noodles are tender and vegetables are crisp-tender. Stir in mushrooms. Ladle soup into bowls, adding bok choy to each. Top with carrots and eggs. Garnish with black sesame seeds.
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 185mg
- Sodium: 1010mg
- Total Carbohydrates: 24g
- Protein: 14g
Daily Values
0%
Iron 6%
0%
Calcium 6%
0%
Vitamin D 6%
0%
Potassium 6%