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Asian noodle Soup

Ingredients

• 6 oz. soba/udon noodles (or rice noodle, spaghetti, etc.)
• 4 cups vegetable broth
• 8 oz. mushrooms (or more)
• 4 green onions
• 1 cup carrot, shredded
• 4 oz. baby spinach
• 2 tsp. sesame oil
• Tamari/soy sauce to taste
• Other additions: garlic, bok choy, broccoli, kale, tofu, peas, etc.

Directions

Slice mushrooms and green onion.

Cook noodles according to package directions. Drain. (Toss with sesame oil to prevent sticking if desired.)

In a large pan over med heat, add 2 tsp. sesame oil. Once hot, carefully add mushrooms. Saute for 5 minutes.

Add carrot and green onion. Saute for 2-3 minutes. Add spinach and cook 1 minute. Turn off heat.

Assemble soup in bowls: add noodles, broth*, veggies, and tamari/soy sauce to taste.

*Note: I use the broth straight from the carton and let the hot noodles and veggies warm it up, but you can warm it separately if you'd like!