asian noodle soup with spinach and corn

[Guest guest]

this week's new soup to try .... another asian noodle soup

 

 

* Exported from MasterCook *

 

Asian Noodle Soup with Spinach and Corn

 

Recipe By :Paulette Mitchell

Serving Size : 8 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 cups vegetable stock

1/4 cup soy sauce -- or to taste

1 Dash ground white pepper -- or to taste

4 ounces dried thin Chinese wheat-flour noodles

8 cups fresh spinach leaves -- (about 8 ounces)

(measured stemmed and coarsely shredded)

2 cups fresh or frozen corn

2 green onions with tops -- finely chopped

2 tablespoons salted butter

(For vegan, omit or substitute)

1 Dash red pepper flakes -- or to taste

or togarashi powder -- (tips)

 

AUTHOR NOTE: This quick-to-prepare soup is at its best when fresh corn is

available, but frozen will also do well. Offer togarashi powder or red pepper

flakes at the table so guests may adjust the heat to taste.

 

1. Combine the vegetable stock, soy sauce, and pepper in a Dutch oven. Cover and

bring to a boil over high heat.

 

2. Add the noodles, spinach, corn, and green onions. When the soup returns to a

boil, cover and cook, keeping the liquid at a boil, until the noodles are al

dente and the spinach is wilted, about 3 minutes. As the noodles cook, stir

occasionally with a fork to separate. Taste and adjust the seasoning.

 

3. To serve, use tongs to divide the noodles, spinach, and corn among the bowls,

then ladle the stock. Top each steaming bowl of soup with a teaspoon of butter

and the red pepper flakes or togarashi powder.

 

TIP - This soup is best when prepared just before serving.

 

TIP - Togarashi is a small, not Japanese chili, available dried and ground and

sold in most Asian markets. Ichimi togarashi contains only chilies. Nanomi

togarashi contains the chili powder plus addition ingredients, such as sesame

seeds, seaweed, and orange peel. Either can be used in recipes calling for

togarashi.

 

 

 

TIP - Dried Chinese wheat flour noodles are available in Asian markets and in

most supermarkets. They are usually curly and tightly packed into a block; those

made with eggs are yellow. Chinese noodles taste best when tender but not

overcooked; they are very thin and cook quickly, so watch closely.

 

 

 

IDEAS -- Improvise a togarashi to taste. Substitute ramen noodles; any green in

season.

 

Source:

" A beautiful Bowl of Soup: the best vegetarian Recipes "

Copyright:

" 2004 (Chronicle Books) ISBN 0881-3528-6 "

Yield:

" 8 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 283 Calories; 7g Fat (21.6% calories from

fat); 9g Protein; 49g Carbohydrate; 5g Dietary Fiber; 10mg Cholesterol; 2197mg

Sodium. Exchanges: 3 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 352 3407 0 2873 0 222 0 0 2130706543