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When it’s cold outside, there’s nothing better than a bowl of hot, steaming soup. I can’t wait for the first strawberries and asparagus to appear on the farmer’s markets. Until then, we warm up with this delicious soup.
To be honest, I’m not a big fan of soups. With the most recipes I miss it to chew something. That’s why I get full eating soup, but not satisfied. At least not for a couple of hours.
It’s different with this soup. Because of the noodles and big chunks in this soup you have something to bite and with thus a completely different eating experience than with a pureed soup. I eat this soup with chopsticks and sip the broth.
I often prepare this soup with bok choy and shiitake. But since there was so beautiful and fresh spinach to buy everywhere, I used spinach today. You can also use chard and mix the shiitake with different types of mushrooms.
This soup takes only a few minutes to be on the table. Just cook some rice noodles firm to the bite and meanwhile sautée the mushrooms and spinach in a big pan. Arrange the noodles, mushrooms and spinach in a bowl and pour over hot broth.
You can buy rice noodles for a reasonable price in asian supermarkets. I love to shop there. Besides rice noodles my standards are bok choy, enokitake, wheat noodles, jackfruit, sriracha, soy sauce in pint-size bottles, tofu and silken tofu and much more…
You can also make this recipe an instant soup to take to work. I would recommend baby spinach, mushrooms and thin glass noodles for that. Put the ingredients, a heaped teaspoon of vegetable broth and some pepper in a jar or container. When it’s time for lunch just pour over boiling water and let it sit for 5 minutes and enjoy.
Enjoy your soup!
- 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
- Cook the rice noodles according to the instructions on the box, then drain and rinse with cold water.
- Roast the sesame seeds in a pan without oil and set aside.
- Clean and wash the spinach and let it drain. Slice the mushrooms.
- In a big pan heat the oil and sautée the mushrooms. Then add the wet spinach and let it collapse while stirring.
- Arrange noodles, spinach and mushrooms in two bowls, season with pepper and sprinkle over the sesame.
- Bring the water to boil, mix with the vegetable broth and soy sauce to taste and pour in the bowls. Serve immediately.