Rice Noodles with Spinach and Portobello Mushrooms

Annabell Bori
This delicious oriental noodle soup with spinach, portobello mushrooms, and a touch of sesame oil is super easy to prepare and very healthy. It will last you all week.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1/2 vermicelli noodles, rice package
  • 10 grams chives, a bunch
  • 2 vegetable broth
  • 50 grams spinach
  • 2 portobello mushrooms
  • 3 nori
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce
Preparation
15 mins
35 mins
Low
  • Bring 1 liter of water to a boil in a pot, add a teaspoon of coarse salt.
  • Once it boils, add the rice noodles and cook for 10 minutes.
  • On the other hand, bring 2 liters of water to a boil in another pot and add 2 vegetable broth cubes.
  • Once the noodles are cooked, drain and add to the vegetable broth.
  • Chop the portobello mushrooms into 8 (like a cake) and add to the broth.
  • Cook the soup on low heat for 20 minutes.
  • Finely chop the bunch of green onion and set aside.
  • Tear the bunch of spinach by hand and set aside.
  • Cut the nori seaweed into strips of 2.5 cm by 1 cm and set aside.
  • Add the green onion, spinach, and nori seaweed. Let it boil for 3 more minutes.
  • Add a tablespoon of sesame oil and one of soy sauce to give the final touch.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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