Ingredients

The following ingredients have 4 Servings
  • 2 large eggs
  • 1 tablespoon olive oil
  • 4 cloves garlic (minced)
  • 1 tablespoon freshly grated ginger
  • 4 cups reduced sodium chicken broth
  • 4 ounces shiitake mushrooms
  • 1 tablespoon reduced sodium soy sauce
  • 3 (5.6-ounce) packages refrigerated Yaki-Soba (seasoning sauce packets discarded*)
  • 3 cups baby spinach
  • 8 slices Narutomaki (optional*)
  • 1 carrot (grated)
  • 2 green onions (thinly sliced)

Instruction

  • Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and halving.
  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  • Whisk in chicken broth, mushrooms, soy sauce and 3 cups water.
  • Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in Yaki-Soba until loosened and cooked through, about 2-3 minutes.
  • Stir in spinach, Narutomaki, carrot and green onions until the spinach begins to wilt, about 2 minutes.
  • Serve immediately, garnished with eggs.