Asian Noodle Soup With Spinach And Corn |
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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 6 |
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This is a delicious soup that I found on the internet. It serves 6-8 so I usually make only half the recipe and have it for lunch. Ingredients:
8 cups vegetable or chicken stock or broth |
1/4 cup soy sauce, or to taste |
dash of ground white pepper, or to taste |
4 ounces dried thin chinese wheat-flour noodles |
8 cups (about 8 ounces) stemmed and coarsely shredded fresh spinach |
2 cups fresh or frozen corn kernels |
2 green onions, including green parts, finely chopped |
2 tablespoons salted butter |
dash of red pepper flakes or togarashi powder, or to taste |
Directions:
1. Combine the stock, soy sauce and pepper in a Dutch oven. Cover and bring to a boil over a high heat.
2. Add the noodles, spinach, corn and green onions. When the soup returns to a boil, cover and cook, keeping the liquid at a boil, until the noodles are tender and the spinach is wilted, about 3 minutes. As the noodles cook, stir occasionally with a fork to separate. Taste and adjust the seasoning.
3. To serve, use tongs to divide the noodles, spinach and corn among the bowls, then ladle in the stock. Top each bowl of soup with 1 teaspoon butter and the red pepper flakes.
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