A simple, rejuvenating soup of rice noodles, mushrooms and spinach.
What you will need
1 Tbsp grated Ginger
1 bunch Scallions
2 cloves Garlic
2 Tbsp Toasted Sesame Oil
1 tsp Chili Flakes
8 oz. Sliced Mushrooms
1 lb Spinach
32 oz. Chicken Stock
6 oz. Rice Noodles(Nutritional facts 75 calories, 2.6 g fat, 10.15 g carbohydrates, 3.18 g protein, 1 mg cholesterol, 329 mg sodium)
How to cook
Prepare the ingredients.
Peel the ginger with a spoon to help you get into the nooks and crannies. Grate or chop finely.
Peel the garlic cloves and grate or crush to a paste.
Clean and slice the scallions.
How to Slice Green Onions
Maybe it's a little weird, but scallions are my favorite thing to slice. And this is a great practice task if you're just learning to cook. They look so cool when they're done neatly, and they add a lot of color and flavor to a dish. You do need to have a sharp knife because they're delicate, and a dull knife will do more smashing than slicing.
Heat the sesame oil briefly in a nonstick pan over high heat.
When the oil is hot enough that it begins to shimmer, toss in the garlic and ginger. Stir it into the oil and let it toast until you can smell the garlic.
Stir in the chili flakes.
Add the sliced Mushrooms. As they cook they should give off enough liquid to keep the garlic and ginger from burning.
Add the spinach. Continue stirring over high heat until the spinach is wilted.
Pour in the chicken stock and bring it to a simmer.
Add the rice noodles. Simmer for about 5 minutes or as directed on the packaging, until noodles are tender.
Check the seasoning. Add some salt if needed.