4 to 6ouncessoba noodles,you can also use whole wheat spaghetti
1bunch (about 8 leaves)swiss chard,trimmed and washed, you can also use a head of bok choy
2smallcarrots,shredded, for garnish
4scallions,thinly sliced, for garnish
4hard-boiled eggs,halved
1tablespoontoasted sesame seeds,for garnish
Instructions
Heat olive oil in a stock pot over medium heat. Add the sliced mushrooms and cook for 4 minutes. Stir in the garlic and ginger; continue to cook for 30 seconds or until fragrant.
Stir in the soy sauce and cook for 3 minutes or until the mushrooms are soft. Stir in the vegetable broth and bring to a boil. Add the noodles and greens and cook until the noodles are tender, about 5 to 6 minutes.
Remove from heat and ladle the soup into bowls.
Garnish with shredded carrots, scallions, hard boiled eggs, and toasted sesame seeds.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.