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Fall Soba Soup

8 dried shiitake mushrooms
1/2 pound soba (buckwheat noodles) or other Asian noodles
8 cups bouillon (see note)
1 tablespoon Thai Spice Paste
2 small sweet potatoes, peeled and cut in 1/2" cubes
1 small onion, chopped
1 pound spinach, stems removed, cut in 1/2" strips
1 cup bean sprouts
1 tablespoon soy sauce
6 scallions, sliced (white and light green part only)

Soak the mushrooms in hot water to cover for about 20 minutes, or until soft. Remove the stems and cut the caps into bite-size pieces. Use the soaking liquid plus additional water to make the 8 cups of bouillon (see note below).

Bring the bouillon and the Thai Spice Mix to a boil in a large pot; add the sweet potatoes and onions and simmer until the sweet potatoes are tender, about 10 minutes.

Meanwhile, cook the soba or other Asian noodles according to the package directions, or until al dente (tender but firm to the bite.) Drain and rinse in cold water to stop the cooking.

Add the spinach to the soup and simmer until it is wilted. Add the bean sprouts, soy sauce, scallions and the soaked mushrooms. Stir in the noodles and serve immediately.

Note: Make the bouillon with chicken or fish bouillon cubes or granules (one cube or teaspoon of granules per cup of water), or use Miso soup base (available in Asian markets), prepared according to the package directions.

June 7th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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