Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Soba Soup with Spinach 4.0 (45) 18 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 11, 2021 Rate PRINT Share Prep Time: 15 mins Total Time: 35 mins Servings: 4 This delicious broth is loaded with nutritious vegetables such as shiitake mushrooms and spinach. Ingredients 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 cans (14.5 ounces each) reduced-sodium chicken broth ½ package (4.4 ounces) soba (Japanese buckwheat noodles) 1 bunch flat-leaf spinach, torn 2 tablespoons fresh lime juice 1 tablespoon soy sauce Directions 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, 6 minutes. Add broth and 3 cups 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. Originally appeared: Everyday Food, January/February 2009 Rate It PRINT