Quick Soba Noodle Soup
Rated 5 stars by 1 users
6 cups low sodium vegetable broth
1 bag Asian Skillet Meal Seasoning
3 tablespoons low sodium soy sauce
1 tablespoon sesame oil
3 ounces soba noodles
8 ounces mushrooms, sliced
4 leaves bok choy, thinly sliced
1 cup matchstick carrots
2 scallions, sliced
1 tablespoon sesame seeds
Add 1-inch of water to a small saucepan. Cover and bring to a boil. Add eggs, return lid, and boil for 6 minutes. Transfer eggs to an ice bath or run under cold water until cool to the touch. Peel and set aside.
In a large saucepan, whisk together vegetable broth, Asian Skillet Meal Seasoning, soy sauce, and sesame oil. Cover and bring to a boil over medium heat.
Once boiling, add the soba noodles, mushrooms, bok choy, and carrots. Cook, uncovered, for about 6-8 minutes until soba noodles are tender.
Divide soup among 4 bowls. Half eggs and serve with soup. Top with scallions and sesame seeds.
Calories 270, Fat 10 grams, Saturated Fat 2 grams, Carbs 34 grams, Fiber 5 grams, Protein 14 grams, Cholesterol 185 milligrams, Sodium 800 milligrams
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