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🍲 Asian Noodle Soup

185 kcal · 30 min · 4 servings

Ingredients

• 1 bunch spring onions
• 200 g spinach
• 50 g Chinese egg noodles
• 60 g shiitake mushrooms
• 1 tbsp oil
• 1 tsp freshly grated ginger
• 750 ml vegetable broth
• 1 soy sauce
• pepper (from the mill)
• 100 g shrimp (ready for cooking)

Instructions

1. 1. Wash the spring onions and remove the root ends. For two onions, cut the green tops into thin strips, place them in ice-cold water for about 1 hour to make them bloom. Cut the remaining spring onions into thin strips about 5 cm long.
2. 2. Wash the spinach, remove any tough stems, and boil it briefly in salted water. Remove from the water, let it drain, and squeeze it lightly.
3. 3. Cook the noodles in plenty of salted water according to package instructions until al dente. Drain them, rinse briefly with cold water, and let them drain well.
4. 4. Clean the mushrooms, wipe them, and slice them thinly.
5. 5. Heat oil in a pot and sauté the spring onion strips. Add the ginger and sauté briefly. Pour in the broth, add the mushrooms, and simmer for about 4 minutes. Season with soy sauce and pepper and taste.
6. 6. Add the shrimp and warm them briefly in the soup.
7. 7. Divide the noodles and spinach between two pre-warmed bowls. Pour the hot soup with the ingredients over them. Garnish with the bloomed spring onion flowers and serve.

Nutrition per serving

• kcal: 185
• Protein: 19 g · Fett/Fat: 6 g · Carbs: 13 g