Ingredient:
1 tbsp olive oil
2 ounces sliced mushrooms
1 tbsp minced ginger
2 cloves garlic, minced
2 tsp Sriracha, optional
2 tbsp soy sauce
2cups vegetable broth
2 ounces soba noodles
2 ounces shredded Swiss Chard leaves
Sesame seeds, for topping
Salt to taste
Method:
Heat a medium stockpot over medium-low heat. Add the olive oil followed by mushrooms. Cook mushrooms for 4 to 5 minutes. Stir in the garlic and ginger cooking for another minute. Next, add in the soy sauce and stir, scraping up any parts of mushrooms stuck to the pan and continuing to cook for another 2 to 3 minutes. The mushrooms should be softening.
Measure in the broth, bring to a boil, reduce to a simmer, and add the noodles and chard. Cook until the noodles are tender, 5 to 6 minutes. Remove from heat and serve with a sprinkle of sesame seeds.
1 tbsp olive oil
2 ounces sliced mushrooms
1 tbsp minced ginger
2 cloves garlic, minced
2 tsp Sriracha, optional
2 tbsp soy sauce
2cups vegetable broth
2 ounces soba noodles
2 ounces shredded Swiss Chard leaves
Sesame seeds, for topping
Salt to taste
Method:
Heat a medium stockpot over medium-low heat. Add the olive oil followed by mushrooms. Cook mushrooms for 4 to 5 minutes. Stir in the garlic and ginger cooking for another minute. Next, add in the soy sauce and stir, scraping up any parts of mushrooms stuck to the pan and continuing to cook for another 2 to 3 minutes. The mushrooms should be softening.
Measure in the broth, bring to a boil, reduce to a simmer, and add the noodles and chard. Cook until the noodles are tender, 5 to 6 minutes. Remove from heat and serve with a sprinkle of sesame seeds.
