Monday, January 03, 2011

Chinese Noodle Soup

Adapted from The McDougall Quick & Easy Cookbook

4 cups Pacific Organic Low-sodium Vegetable Broth
1 cube Rapunzel Vegan Vegetable Bouillon with Sea Salt
2 cups water
1 clove garlic, pressed
1/2 inch square of fresh ginger, grated
5 ounces China Bowl Select Chinese Noodles
1 bunch green onions, sliced thin
1/2 bottle Mezzetta Gourmet Baby Corn, drained (optional)
1 bunch fresh spinach, washed and coarsely sliced (slice off stems and discard)
8 Shiitake mushrooms, sliced

Saute mushrooms in a small amount of water until softened, about 5 minutes. Place broth, bouillon cube, water, garlic and ginger in a medium-large saucepan and bring to a boil. Add noodles, green onions, spinach, baby corn (if using), and sauteed mushrooms. Reduce heat and simmer for 6 to 8 minutes stirring frequently to break apart noodles.

Serves 4

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