INGREDIENTS
2 tbsp
olive oil
8 oz
button mushrooms, sliced
3 cloves
garlic, minced
1/2 tbsp
minced fresh ginger
1/4 cup
low sodium soy sauce
6 cups
low sodium vegetable broth
4
to 6 ounces soba noodles (you can also use whole wheat spaghetti)
1
bunch (about 8 leaves) swiss chard, trimmed and washed (you can also use a head of bok choy)
2
small carrots, shredded, for garnish
4
scallions, thinly sliced, for garnish
4
hard boiled eggs, halved
1 tbsp
toasted sesame seeds, for garnish