Soba Noodle Soup with Miso Omelet - Delicious Living
Leftover vegetables (especially mushrooms and snow peas) are a welcome addition to this soup.
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Ingredients
- 8 ounces low-sodium soba noodles
- 4 cups reduced-sodium vegetable broth
- 6 quarter-size pieces fresh ginger
- 4 cups (5 ounces) firmly packed baby spinach leaves
- ⅓ cup loosely packed cilantro leaves
- 1½ teaspoons mellow white miso
- 2 large eggs
- 3 large egg whites
- 3 scallions, thinly sliced, divided Vegetable oil, for brushing
- 1 teaspoon toasted sesame oil
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