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Soba noodle soup with mushrooms and egg
Soba noodle soup with mushrooms, poached egg, spinach and radish.
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Ingredients
Directions
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Cook the noodles according to the instructions on the package. Drain and rinse under cold water.
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Bring the water to the boil with the bouillon tablets.
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Clean the mushrooms and tear or cut them into pieces. Add to the stock. Cut the radish into segments and the spring onions in rings.
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Bring a layer of 6 cm of water to a boil in a low, wide pan and add the vinegar. Turn the heat down so that the water no longer bubbles.
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Always break an egg over a cup, make a vortex in the water with a spoon and let the egg gently slide into the vortex. Poach 4-5 min.
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Remove from the pan with a slotted spoon and drain on kitchen paper. Also poach the other eggs. Add the spinach to the broth and let it shrink.
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Divide the noodles, radishes and spring onions over 4 large bowls or plates. Pour the stock with the mushrooms and spinach.
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Put a poached egg in each bowl of soup. Serve immediately. Yummy! .
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Nutrition
485Calories
Sodium0% DV3.130mg
Fat14% DV9g
Protein50% DV25g
Carbs23% DV70g
Fiber28% DV7g
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