Spinach Noodle Soup
Adapted from Horenso to Harusame Soup in 
.
Harumi uses harusame noodles, which I did not find, for this recipe. Instead I substituted thin rice sticks. My mom prepares a similar dish, though flavored with ginger.
2 ounces harusame noodles or thin rice noodles
1 pound fresh baby spinach, trimmed, cleaned, rinsed and spun dry
7 cups chicken stock
2 tablespoons sake
salt and freshly ground white pepper to taste
1 tablespoon light soy sauce, or to taste
2 tablespoons sesame oil
chili oil to taste
Cook noodles according to manufacturer directions, taking care not to overcook them. Drain and cut into 4-inch lengths or so. Bring chicken stock to the boil. Add sake, stir for a bit, then add the noodles and the spinach. Season with salt, white pepper, soy sauce and sesame oil. Serve hot. Diners add chili oil to taste.
Harumi’s recipe calls for regular spinach, boiled, then cut into 1-inch lengths. To omit this step I chose to use baby spinach instead.
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POSTED IN: Japanese, Soups and Stews, Vegetarian / Vegan Dishes : Asian
2 opinions for Spinach Noodle Soup
Gabriella
Jun 18, 2006 at 11:56 pm
looks so healthy and delicious
tunisia
Jul 1, 2006 at 7:14 am
wow spinash and noodle together, they are both my favourite, I love soups, and this a great idea. Thanks
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