Method
Heat up some olive oil in a small pot. Add finely chopped yellow onions and a grated clove or two of garlic, and sauté them in the olive oil until translucent.

To that, grate fresh ginger and turmeric, and add freshly ground coriander, cumin, black pepper, and a little bit of salt and stir to retain a semi dry mixture to ensure that the spices are cooked.

Dissolve a cube of chicken bouillon in half a cup of hot water, and pour into the pot to deglaze the bottom. Afterwards, add about a cup and a half of water to each 90 grams of soba noodles to form a portion. Once it’s simmering, add the spinach – I use frozen spinach leaves and add about 3 cubes per person.

Once the spinach begin to integrate into the soup, go in with the soba noodles. I find that cooking the soba noodles in the same pot results in a very pleasant creamy soup consistency. This would take about 2 to 3 minutes to cook.

Taste the soup and adjust salt levels and water as needed. I tend to do that towards the end as both the chicken stock/bouillon and spinach already have slight salty taste. Finish with a little drizzle of sesame oil

Ladle the soup along with the noodles into a bowl, and sprinkle with sesame seeds.