Serves 3 to 4.
Note: Sriracha is a Thai hot sauce, readily available at supermarkets.
• 1 tbsp. olive oil
• 4 oz. sliced baby bella mushrooms
• 2 garlic cloves, minced
• 1 tbsp. minced ginger
• 1 to 2 tsp. Sriracha, optional (see Note)
• 3 tbsp. soy sauce
• 4 c. vegetable broth
• 4 oz. soba noodles
• 2 oz. shredded Swiss chard leaves, or other hearty greens
• Sesame seeds, for topping
Directions
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 (and Sriracha, if using), 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.
Add the broth to the pot and 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.
Nutrition information per each of 4 servings:
Calories150Fat5 gSaturated fat1 gSodium1,680 mg
Carbohydrates23 gCalcium29 mg
Protein6 gCholesterol0 mgDietary fiber4 g
Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 1 fat.
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