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Comforting Noodle Soup

I decided to make a comforting noodle soup for lunch today with the ingredients available in the fridge. Later tonight, when it’s morning in China, I’ll give my family a call. It’s been a while since I last talked to my mom. I want to tell my parents that I miss them and I miss her noodle soup.

Here is the recipe for this dish, hope you guys find it helpful. Feel free to replace some of the ingredients I used below with what’s available at your hand. I like this dish to be a free-style noodle soup that’s easy for everyone to make at home.

Spnach and Mushroom Noodle Ingredient To make a nutrition balanced meal, as well as a tasty soup base, for the main ingredients of this dish; I choose to use a small bunch of spinach, some oyster mushrooms (they’ll help release great flavors to the soup and I love the texture of the mushrooms), a couple of chicken meatballs. I used a Japanese-style Somen Noodle for this dish, it’s very soft and takes only a couple of minutes to cook.

Other than freshly chopped green onion, I also threw some fried onion for topping to add flavor for my noodle, but this is totally optional. comforting noodle soup image Below is a overview of how to make this dish. The total time needed is about 25 minutes. How to make Spinich and Mushroom Noodle I hope you enjoy making this comforting noodle soup at home. If you like this recipe, please leave a rating and share it with your friends!

Comforting Noodle Soup

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Author: Spice the Plate

Serves: 1

Ingredients

1 serving Somen noodles
4 chicken meatballs
⅓ bunch spinach, throughly rinsed and trimmed
⅙ pound oyster mushroom, trimmed
2-3 stalks green onion, chopped
a handful of fried onion for topping(optional)
For seasoning:
½ teaspoon salt
a touch of white pepper
a touch of sesame oil

Instructions

Bring a large bowl of salted water to boil over high heat, and carefully add in the Somen noodle, cook for 3-4 minute until the noodle has turned soft (stir occasionally), fish the noodle out, rinse under cold water and set aside.
After discarding the water used to cook the noodle, add 3 cups water back into the pot and bring to boil under high heat.
Carefully add in the chicken meat balls and mushroom, boil for about 3 minutes until cooked through, add noodle and spinach into the pot, cook for another minute until the spinach has turned soft.
Toss in a touch of salt, white pepper and drizzle with a touch of sesame oil for seasoning.
Sprinkle with chopped green onion to serve.

Notes

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