Spinach and Mushroom Soba Noodle Soup

Enjoy this comforting soup on a cold fall or winter night. It’s quick, simple, and packs quite the protein punch.

Prep Time:
10 min
Cook Time:
15 min


  • 4 oz ( 115 g ) dried soba noodles
  • 1.5 tsp ( 5 mL ) toasted sesame oil
  • 1 tbsp ( 15 mL ) vegetable oil
  • 2 cups ( 500 mL ) cremini or button mushrooms, thinly sliced
  • 2 tsp ( 10 mL ) soy sauce
  • 4 cups ( 1 L ) low sodium chicken stock
  • 2 cups ( 500 mL ) baby spinach
  • 2 eggs, soft boiled, cooled and cut in half
  • ¼ cup ( 60 mL ) green onion, white and green parts thinly sliced
  • Additional garnishes (optional): picked fresh coriander leaves, finely sliced bird’s eye chili, handful fresh bean sprouts, Sriracha.


  1. Prepare soba noodles according to package instructions. Drain, toss with sesame oil to coat evenly, and divide into serving bowls. Set aside.
  2. In a medium skillet over medium high heat, add oil and sauté mushrooms until lightly browned, about 4-5 minutes. Take off heat and add soy sauce to coat well. Divide mushrooms over cooked soba noodles.
  3. Meanwhile in a medium pot, combine chicken stock, sesame oil and soy sauce; bring to a low simmer. Add baby spinach and stir until just wilted, less than a minute. Ladle hot stock and spinach over noodles and mushrooms. Top with remaining ingredients; halved soft-boiled eggs, sliced green onions and desired garnishes. Serve immediately.