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:

Prepare the Noodles: Cook the rice noodles according to package instructions, then set them aside.

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.

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.

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.

Add the Greens: Add the spinach and bok choy to the soup and cook for 2-3 minutes until wilted.

Assemble the Soup: Place the cooked noodles into bowls and ladle the hot broth with vegetables over the top.

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!