Enoki Spinach Soup

10-minute light and tasty soup


Soup broth:
4 cups water (or vegetable stock)
1 1/2 tbsp vegetable boullion paste* (skip this if you are using vegetable broth)
2 tbsp soy sauce
1 tsp sugar
1 tbsp sesame oil
1 tsp rice vinegar

1 cup fresh spinach
1 green onion
1/2 pack enoki mushrooms
1 pack udon noodles**

*I usually use "Better Than Boullion".

**Use soy, sweet potato or rice noodles for GLUTEN-FREE.


Place water and vegetable bullion paste (or vegetable stock) in a pot over medium heat. Mix well.
Add soy sauce and sugar. Stir.

Wash the spinach and remove the stems. Add leaves to soup.
Add noodles and cook for 5 minutes.
Cut the green onion into thin slices and add. Stirring occasionally.
Add sesame oil, enoki mushrooms and rice vinegar. Stir and serve immediately.


Liz S said...

Yum! I made this with gai lan instead of spinich and it was really tasty. The enoki is such a fun texture!

Helena said...

That sounds great! I love gai lan.
Enoki is all about the texture... try it with tempura, super yummy!
Thanks for your comment :)