Soba Soup with Spinach

2 tablespoons vegetable oil
12 ounces shiitake mushrooms, stems removed, caps thinly sliced
4 scallions, white and green parts separated and thinly sliced
1 garlic clove, minced
1 tablespoon peeled and minced fresh ginger
Coarse salt
2 14.5-ounce cans reduced-sodium chicken broth
1/2 package (4.4 ounces) soba (Japanese buckwheat noodles)
1 bunch flat-leaf spinach, torn
2 tablespoons fresh lime juice
1 tablespoon soy sauce

In a large saucepan, heat oil over medium. Add mushrooms, scallion whites, garlic and ginger; season with salt. Cook, stirring occasionally, until
mushrooms are tender, about 6 minutes.

Add broth and 3 cups of water; bring to a boil. Add soba; reduce to a simmer, and cook 5 minutes. Add spinach; cook just until tender, about 1 minute.
Add lime juice and soy sauce. Serve topped with scallion greens.

Serves: 4

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