Chicken Mushroom Soba Noodle Soup

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 tablespoons canola oil

2 cups mushrooms (shiitake or cremini work well)

4 scallions, greens separated from whites and sliced

3 garlic cloves, minced

1 1-inch piece ginger, peeled

Kosher salt, to taste

5 cups reduced sodium chicken broth

2 cups water

4 oz soba noodles

2 cups shredded chicken

12 oz baby bok choy, ends trimmed

juice of 1 small lime

1 tablespoons low sodium soy sauce

Directions

Instructions

In a stockpot over medium heat, heat the canola oil. Add the mushrooms, scallion whites, garlic and ginger. Season lightly with salt and cook until the mushrooms are soft, about 5 minutes. Add the chicken stock and 2 cups water and bring to a boil. Add the soba noodles and cook for 5 minutes. Add shredded chicken and bok choy and cook for about 2 minutes more. Squeeze in the lime juice and stir in the soy sauce. Ladle into bowls and serve topped with scallions greens.