This is always a hit at our annual soup party. Very kid-friendly and so easy to make.
Ingredients
- 8 cups vegetable stock (best if stock includes ginger)
- 1/4 cup soy sauceM
- dash of ground pepper
- 4 oz dried thin Chinese wheat flour noodles
- 8 oz spinach (fresh or frozen)
- 2 cups corn kernels (fresh or frozen)
- 2 green onions, including green parts, finely chopped
- toasted sesame oil
Combine the stock, soy sauce, and pepper in a large pot. Cover and bring to a boil.
Add the noodles, corn, spinach (if frozen), and green onions. Return the soup to a boil and cook until noodles are tender. (Check the package for approximate cooking time, but it should be about 8 minutes.)
Stir occasionally with a fork to separate the noodles.
When the noodles have about two minutes left to cook, add the spinach (if fresh).
Taste and adjust seasonings.
When serving, finish soup with toasted sesame oil to taste.
