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