15-Minute Mushroom and Spinach Noodle Bowls
Cook noodles according to package directions. Rinse under cold water and set aside. In a large pot, heat the broth and mushrooms on medium-high heat.
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Cooking tools:
- Pot
- Stove
- Colander
- Ladle
- Mixing bowl
- Chef's knife
- Cutting board
Ingredients
- 8 oz soba or rice noodles
- 4 cups low-sodium vegetable broth or stock
- 8 oz shiitake and/or cremini mushrooms, sliced
- 3 cups baby spinach
- ¼ cup rice wine vinegar
- ¼ cup soy sauce (or coconut aminos)
- 1 tbsp sesame oil
- 1 tbsp honey
- ¼ cup green onions, sliced
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