Ingredients:200g rice noodles (or any preferred noodles)2 tablespoons olive oil or sesame oil1 onion, sliced3 garlic cloves, minced200g mushrooms, sliced (shiitake or button mushrooms work well)1 liter vegetable broth2 cups spinach leaves, fresh1 cup bok choy or baby bok choy, chopped1 tablespoon soy sauce1 tablespoon miso paste (optional for extra flavor)1 teaspoon ginger, grated1/2 teaspoon chili flakes (optional for heat)Salt and pepper to tasteFresh cilantro, for garnishGreen onions, chopped, for garnishInstructions: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!
Mushroom and Spinach Noodle Soup
