PREP TIME: 15 minutes. TOTAL TIME: 35 minutes.
2 tablespoons vegetable oil
12 ounces shiitake mushrooms (stems removed), caps thinly sliced
4 scallions, white and green parts separated and thinly sliced
1 garlic clove, minced
1 tablespoon peeled and minced fresh ginger
2 cans (14.5 ounces each) reduced-sodium chicken broth
1/2 package (4.4 ounces) soba (Japanese buckwheat noodles)
1 bunch flat-leaf spinach, torn
2 tablespoons fresh lime juice
1 tablespoon soy sauce
1. In a large saucepan, heat oil over medium heat. Add mushrooms, scallion whites, garlic and ginger; season with salt. Cook, stirring occasionally, until mushrooms are tender, about 6 minutes.
2. Add broth and 3 cups water; bring to a boil. Add soba; reduce to a simmer and cook for 5 minutes. Add spinach; cook just until tender, about 1 minute. Add lime juice and soy sauce. Serve topped with scallion greens.
Per serving: 228 calories; 8 grams fat (1.3 grams saturated fat); 11.8 grams protein; 32.2 grams carbohydrates; 2.4 grams fiber