Cutting back on or giving up wheat doesn't mean you need to give up noodles in your soup. This Shiitake Mushroom and Spinach Soup recipe uses rice noodles to make this soup a filling and satisfying meal.
I always love using spinach in my soup recipes. Not only does it taste great but spinach has been called one of the world's healthiest foods and is rich in vitamin K, vitamin A, folate, niacin, zinc and calcium to name just a few.
I don't use peanut oil very often but it gives a rich and lightly nutty flavor to the recipe.
Although I used vegetable broth, you can also use miso.
Make sure your noodles are al dente and rinsed with cold water before you set them aside. Once you bring them back to the pot, only let cook for an additional minute or two just so they are warmed through.
Although many of my soup recipes taste just as good the next day—some even taste better—this recipe is best served immediately as the rice noodle can become too soft if left overnight.
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| Servings |
| 4 |
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Shiitake Mushroom and Spinach Soup
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- 6-7ounces rice noodles
- 1 tablespoon peanut oil
- 2 green onionsthinly sliced
- 1 clove garlicminced
- 1 teaspoon fresh gingerminced
- 4-5 shiitake mushroomsstemmed and sliced
- 8cups vegetable broth
- 2 cups spinachstemmed
- sea saltto taste
- In a large saucepan, prepare the rice noodles according to package directions. Drain and rinse with cold water. Set aside.
- In a large saucepan heat the peanut oil over medium heat. Add onions, garlic and ginger and cook for 2-3 minutes, stirring constantly.
- Add vegetable broth and bring to a gentle simmer.
- Add mushrooms and spinach and bring back to a simmer. Simmer for 2-3 minutes.
- Add reserved noodles and bring back to a simmer.
- Remove from heat and serve immediately. Add sea salt to taste.
