Mushroom and Spinach Noodle Soup

Recipe: Mushroom and Spinach Noodle Soup

Ingredients:

• 200g rice noodles (or any preferred noodles)
• 2 tablespoons olive oil or sesame oil
• 1 onion, sliced
• 3 garlic cloves, minced
• 200g mushrooms, sliced (shiitake or button mushrooms work well)
• 1 liter vegetable broth
• 2 cups spinach leaves, fresh
• 1 cup bok choy or baby bok choy, chopped
• 1 tablespoon soy sauce
• 1 tablespoon miso paste (optional for extra flavor)
• 1 teaspoon ginger, grated
• 1/2 teaspoon chili flakes (optional for heat)
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Green onions, chopped, for garnish

Instructions:

1. Prepare the Noodles: Cook the rice noodles according to package instructions, then set them aside.
2. Sauté the Aromatics: In a large pot, heat the olive or sesame oil over medium heat. Add the sliced onion and minced garlic. Sauté for 2-3 minutes until fragrant and softened.
3. Cook the Mushrooms: Add the sliced mushrooms to the pot and cook for 5 minutes until they begin to release their moisture and become tender.
4. Add the Broth and Flavorings: Pour in the vegetable broth and bring it to a simmer. Add the grated ginger, soy sauce, miso paste (if using), and chili flakes. Stir to combine and simmer for another 5-10 minutes to let the flavors meld together.
5. Add the Greens: Add the spinach and bok choy to the soup and cook for 2-3 minutes until wilted.
6. Assemble the Soup: Place the cooked noodles into bowls and ladle the hot broth with vegetables over the top.
7. Garnish and Serve: Garnish with fresh cilantro, green onions, and extra chili flakes if desired. Serve hot and enjoy!

This mushroom and spinach noodle soup is a warming, healthy dish that’s full of savory umami flavors with a slight kick of heat. Enjoy!