Chicken Mushroom Soba Noodle Soup

Serves 4. | Prep: 10 minutes | Cook: 20 minutes


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


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.

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