Spicy Green Noodle Soup - alive magazine
Try this when you need to use up bunches of spinach or Swiss chard. They’re a flavourful match for rich shiitake mushrooms in this unique twist on noodle soup.
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Cooking tools:
- Food processor
- Blender
- Saucepan
- Pot
- Stove
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
Ingredients
- 1 large bunch spinach or kale, coarsely chopped (about 6 cups/1.5 L)
- 1 bunch Swiss chard, coarsely chopped (including stems)
- 2 Tbsp (30 mL) vegetable or extra-virgin olive oil
- 2 1/2 cups (625 mL) sliced shiitake mushrooms
- 2 garlic cloves, minced
- 2 star anise
- 1 tsp (5 mL) crushed red pepper flakes
- 1 tsp (5 mL) grated fresh ginger
- 6 cups (1.5 L) low-sodium vegetable or chicken broth
- 8 oz (225 mL) vermicelli rice noodles
- 2 Tbsp (30 mL) reduced-sodium soy sauce
- 1 tsp (5 mL) fish sauce
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