Year-Crossing Buckwheat Noodles
Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Nutrition Score per serving:
(3/4 cup of noodles, 2 1/4 cups of soup) 362 calories, 55.5 g carbs (61%), 2.5 g fat (6%), 6 g fiber, 30 g protein (33%), .6 g saturated fat
Prep Time: 10 minutes
Cook Time: 10 minutes
Nutrition Score per serving:
(3/4 cup of noodles, 2 1/4 cups of soup) 362 calories, 55.5 g carbs (61%), 2.5 g fat (6%), 6 g fiber, 30 g protein (33%), .6 g saturated fat
This nutty-flavored Japanese noodle dish, made from silky powdered buckwheat, is packed with fiber, iron, and protein.
Ingredients
| 1/2 pounds | soba noodles |
| 6 cups | dashi (a seafood stock; check the Asian food aisle for an instant variety) or low-sodium chicken broth |
| 7 tbsp | soy sauce |
| 3 tbsp | sugar |
| 1 1/2 tsp | mirin (a sweet rice wine) |
| 2 | boneless, skinless chicken breasts, cut into strips |
| 1 | 10-ounce bag spinach, tough stems removed |
Directions
Bring a medium pot of water to a boil. Add soba and cook according to package directions, until al dente. Drain. Divide among four bowls.
Combine dashi (or broth), soy sauce, sugar, and mirin in a large saucepan over medium heat. Bring to a boil. Add chicken and cook for 2 minutes. Add spinach, by handfuls. When spinach starts to wilt, ladle the soup over the soba.
