Do you have 25 minutes? Then you can make this Super Quick Portobella Soba Noodle Soup. And if you use vegetable broth instead of chicken broth, you will turn this soup into a perfect Meatless Monday lunch or dinner.
I rarely do menu planning: I simply go to the store, see what they have, buy random ingredients and then put them together once I get home. Most often than not I'm quite successful using this strategy. Last week I picked up a package of soba noodles (Japanese buckwheat noodles), a carton of chicken broth and some other things from my grocery store. Then Friday night I combined these ingredients with mushrooms, frozen peas and carrots to make a quick soba noodle soup. The flavors were great and the photo of the soup was quite popular on instagram and so I decided to make the soup again with a few additions: cilantro and lime! This time I did not use carrots, but you can!
Super Quick Portobella Soba Noodle Soup
2 teaspoons olive oil
2 portobella caps, sliced
red pepper flakes to taste
1 tablespoon chopped fresh ginger
2 garlic cloves, chopped
2 cups chicken broth
2 cups water
3 ounces soba noodles
1 cup frozen peas
to taste: soy sauce, lime juice, sriracha
1. Heat olive oil in a soup pot. Add mushrooms and sauté for 5 minutes.
2. Add ginger and garlic and red pepper flakes and sauté for 2 more minutes.
3. Add chicken broth and water, bring to a boil and add soba noodles. Simmer the noodles in the soup for 4 minutes.
4. Add frozen peas and the rest of the ingredients to taste (other than cilantro). Adjust for saltiness, heat and acidity.
5. Serve topped with cilantro.
How easy was that!?