This delicious oriental soup of noodles with spinach, portobello mushrooms and a touch of sesame oil, is super simple to prepare and very healthy. It will reach you for the whole week.
Learn more about Annabell Bori
Ingredients8 portions
Preparation
Boil 1 liter of water in a pot, add a teaspoon of salt in grain.
Once the boil is gone, add the rice noodles and cook for 10 minutes.
On the other hand, put 2 liters of water to boil in another pot and add 2 cubes of vegetable broth.
Once the noodles are cooked, strain and add to the vegetable broth.
Chop the portobello mushrooms in 8 (as a cake) and add to the broth.
Cook the soup over low heat for 20 minutes.
Finely chop the bunch of scallions and reserve.
Chop the bunch of spinach with your hands and reserve.
Cut the nori seaweed into strips of 2.5cm by 1cm and reserve.
Add the chives, spinach and nori seaweed. Let boil for 3 more minutes.
Add a tablespoon of sesame oil, and a soy sauce to give the final touch.
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