Asian Noodle Soup with Spinach and Corn
From coffeebean53 16 years ago
- 3 minutes to make
- Serves 6
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 shopping list
- 1/4 cup soy sauce, or to taste shopping list
- Dash of ground white pepper, or to taste shopping list
- 4 ounces dried thin Chinese wheat-flour noodles shopping list
- 8 cups (about 8 ounces) stemmed and coarsely shredded fresh spinach shopping list
- 2 cups fresh or frozen corn kernels shopping list
- 2 green onions, including green parts, finely chopped shopping list
- 2 tablespoons salted butter shopping list
- Dash of red pepper flakes or togarashi powder, or to taste shopping list
How to make it
- Combine the stock, soy sauce and pepper in a Dutch oven. Cover and bring to a boil over a high heat.
- 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.
- 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.
The Rating
Reviewed by 2 people-
Sounds yummy! Will have to try.
kimmer
in Dunedin loved it
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So delicious, and yet so simple! We had it as a busy weeknight dinner and it filled us up without having to eat any meat. I will definitely make it again and not change a thing!
Added to IMI: more
Cosmicmother
in Western loved it
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