Simple noodle soup with spinach

[steorra]

This spinach soup recipe is adapted from the "simple soba noodle soup" recipe in the Stone Soup e-cookbook to adjust for my tastes, easy availability to me of ingredients, and not having to chop.

Ingredients:
About 50 g / 2 oz of quick-cooking noodles (they should cook in about 3-5 minutes or so) such as soba noodles.[*]
3 large fistfuls of washed baby spinach
1.5 cups of water
1 teaspoon Better-than-Boullion vegetable base
1 teaspoon soy sauce

Instructions:
Put water and vegetable base in a pot on high heat. Bring to boil. Add noodles; reduce heat and simmer for two minutes. Add spinach and soy sauce. Stir spinach in and cook for one minute more, or until the noodles and spinach are both as cooked as you like them. Serve hot. Serves 1.

I find this rather messy to eat, but quick and simple to make as long as I have fresh spinach. There are probably other broth/stock combinations that would work; this is just the one I've used.

[*] The two kinds of noodles I've recently been using to make this are labelled "Yamaimo soba" (which say they cook in about 4-5 minutes) and "Tomoshiraga somen" (which say they cook in 3 minutes).

Comments

[subluxate]

For some reason, I hadn't thought about putting spinach in soup. I'm thinking it can be added to that egg drop noodle soup that was posted here awhile ago, too.

[jesse_the_k]

Greens are lovely in soup, and it captures all th nutritional value!