in Soup Recipes

Noodle soup with spinach

updated

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Ingredients for 4 servings:

  • 200 g leaf spinach, frozen
  • 1 liter broth, clear
  • 200 g noodles (e.g. Japanese rice noodles or tagliatelle without egg)
  • 1 piece(s) ginger
  • 1 chili pepper(s), dried
  • 1 lime(s) or lemon
  • Fish sauce, Thai OR:
  • Soy sauce

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thaw the spinach leaves, squeeze out any excess water, and chop them slightly smaller. Bring the broth to a boil. Cook the noodles in the broth according to the package instructions. Meanwhile, peel, grate, or finely dice the ginger. Crumble the chili peppers and juice the limes or lemons, then add everything (lemon juice, chili, and ginger) to the soup. When the noodles are almost cooked, add the spinach and heat through. Season with fish or soy sauce and serve in soup bowls or plates.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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