Japanese Ginger Mushroom Noodle Soup
Noodle soup with mushrooms and spinach. Makes 2 servings.
20 min · Serves 2 · Vegan · ≈286 kcal per serving · ≈13 g protein
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Ingredients
- 160g dry wholewheat egg-free pasta
- 200g mushrooms
- 100g baby spinach
- 8g fresh ginger
- 12g soy sauce
- 15g spring onion
- 2g salt
- 900ml water
Method
- Simmer ginger in water 4 minutes.
- Add mushrooms 4 minutes; add pasta and salt 8 minutes until tender.
- Stir in spinach and soy; top with spring onion.
Contains: gluten, soy.
This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.