With all this cold weather, I thought, "what's better than a bowl of warm soup?" I knew I wanted to use the cellophane noodles since they seem to add a special touch. Fortunately, I had some around. I also looked forward to using the shiitake mushrooms I recently got. And then, I thought some baby bok choy might go well, but I didn't quite make it to the Asian grocery, and I wasn't about to pay double or triple for the small, yellowed ones I saw at the regular grocery store. Luckily, I got a good deal on some spinach, so I used that instead. If you do use the bok choy, you would want to put that in with the soup to cook it a bit as opposed to just pouring the soup over the spinach like I did. Although this soup tasted quite delicious, next time, I would use fewer mushrooms (having forgotten about them expanding as they rehydrated) and maybe add in some miso to give it some additional flavor.
|1-2 portions||cellophane noodles, soaked|
|2 teaspoons||garlic, minced|
|5-10||mushrooms, sliced||I used dried shiitake mushrooms.|
|2 teaspoons||ginger, minced|
|1/2 teaspoon||pepper, ground|
|stock or water|
|green onions, sliced|
- Add all ingredients except noodles, spinach, and green onions to a pot and bring to a boil. If you're using bok choy, you'd probably want to add it in at this point.
- Stir in noodles and simmer for a few more minutes.
- Place a handful of spinach in each bowl, and pour the soup on top. The heat from the soup will cook the spinach. I know a handful sounds like a lot, but the spinach will cook down quite a bit.
- Sprinkle green onions on top, if desired.