This recipe will serve four as a first course or light lunch. To serve the noodles as a meal, add a few cups of diced firm tofu or cooked chicken breast to the simmering broth in step 3.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Add noodles, and cook until al dente according to package instructions, about 8 minutes. Drain in a colander, toss with sesame oil, and return to pot. Keep warm.

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  • Meanwhile, in a medium saute pan, heat the vegetable oil over medium heat. Add ginger, shallots, and mushrooms; cook, stirring constantly, until the mixture begins to soften and turn golden brown, about 2 minutes.

  • Stir chicken stock, vinegar, and soy sauce into pan, and bring to a simmer. Cook until mushrooms are very tender, about 5 minutes. Add spinach and scallions, and stir to combine. To serve, divide noodles among four shallow bowls; ladle soup over noodles.

Reviews (5)

29 Ratings
  • 5 star values: 5
  • 4 star values: 12
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
06/19/2018
My 17 year old daughter made this for dinner tonight with me supervising only a little....she eats dishes like this a lot out and about so now that she's about to set off on her own in a few years it's important that she knows how easy it is to make!! As she's tasting it she's calling out More Ginger! More Soy Sauce! She is full but more importantly full of pride in what she can accomplish!
Rating: Unrated
07/01/2016
Delicious! I’m excited to make this again, and I’d recommend it to anybody. I substituted full-sodium beef stock and was probably a little too liberal with the soy sauce, which made the broth very salty – but that was fine because I also ended up with about half the broth I needed to make this a true soup. I added 2 cups extra water and had plentiful, delicious broth! You really should make the noodles first – this took about 15m to make, mostly because of the noodles! Great weeknight meal.
Rating: 5 stars
07/24/2012
This was very good and easy to make. I added more liquid (6 cups of water plus some stock concentrate instead of the 2 cups of stock) and added some diced firm tofu with the water. I also added 1 Tbsp of vinegar instead of 1 tsp and 2 Tbsp of soy sauce instead of 2 tsp. I'll definitely make it again.
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Rating: Unrated
01/11/2009
This soup is one of my favorite. Everyone at home loves it!
Rating: Unrated
07/23/2008
Boyfriend didn't really like it. He only ate 8/10ths of this meal.