Asian Noodle Soup

This has to be one of my family's favorite soups.  It is a little like ramen made from scratch with yummy vegetables.  Only it is way better than any ramen I have ever had!  It is really simple to make also!  For those of you who are meat lovers, you can add a couple of chicken breasts sliced into 1/4-inch strips along with the soy sauce, ginger, garlic, rice wine vinegar and sesame oil.  Once it starts simmering add the broth and bring to a gentle boil, cook at least 10 minutes or until the chicken is no longer pink.  Then just follow the rest of the recipe as is.  You may also want to have fun and put some of your own favorite vegetables in the soup along with or in place of what I have suggested.  This soup is so easy to make and so delicious - you just have to try it for yourself!

Asian Noodle Soup

Prep time:     10 minutes

Cook time:     15 minutes

Makes:           4-6 servings

Ingredients

2 Tbsp low-sodium soy sauce

2 tsp fresh ginger, minced

2 cloves garlic, minced

2 Tbsp rice wine vinegar

2 Tbsp toasted sesame oil

8 cups vegetable broth

1 pkg. (6 oz.) soba noodles

¾ cup frozen peas

2-3 cups broccoli spears

1/3 cup red pepper thinly sliced and chopped

1 medium carrot, peeled and grated

4 green onions, thinly sliced on the diagonal

4 generous handfuls spinach

¼ cup dry roasted, lightly salted peanuts, chopped (optional)

Directions

Combine soy sauce, ginger, garlic, rice wine vinegar and toasted sesame oil in large pot.  Over medium high heat begin to heat mixture.  Heat until simmering.

Add broth and bring to a gentle boil. 

Add noodles, peas, broccoli and red pepper.  Cook until broccoli turns bright green and noodles are soft.  Turn off heat.

Stir in carrot and green onion.

Divide spinach among four bowls.  Ladles soup over the spinach in each bowl.  Garnish with peanuts (optional).