Chinese Noodle Soup
Gang/Type: Main Dish
Ergibt/Yield: 2 Portions
  • 100 g (3.5 oz) rice noodles
  • 2 tsp sesame seeds
  • 1 tsp sesame oil
  • 200 g (7 oz) shiitake
  • 200 g (7 oz) spinach
  • 2 tsp instant vegetable broth
  • 750 ml (3 cups) water
  • soy sauce - or tamari
  • black pepper
  1. Cook the rice noodles according to the instructions on the box, then drain and rinse with cold water.
  2. Roast the sesame seeds in a pan without oil and set aside.
  3. Clean and wash the spinach and let it drain. Slice the mushrooms.
  4. In a big pan heat the oil and sautée the mushrooms. Then add the wet spinach and let it collapse while stirring.
  5. Arrange noodles, spinach and mushrooms in two bowls, season with pepper and sprinkle over the sesame.
  6. Bring the water to boil, mix with the vegetable broth and soy sauce to taste and pour in the bowls. Serve immediately.
It is best, if you eat the noodles, spinach and mushrooms with chopsticks and sip the broth.
Recipe by Blueberry Vegan at