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Ingredients35 m servings 410 cals
Original recipe yields 4 servings
- Bring a large pot of water to a boil. Add noodles; cook until tender yet still firm to the bite, 1 to 2 minutes. Drain and divide among 4 large soup bowls.
- Combine vegetable stock, soy sauce, ginger, chile sauce, and garlic in a saucepan over medium heat; bring to a gentle simmer. Simmer until fragrant, about 5 minutes.
- Squeeze spinach to drain out excess moisture; coarsely chop. Add to stock with soybeans and red bell pepper; cook until heated through, about 1 minute. Ladle over noodles.
Per Serving: 410 calories; 9.8 g fat; 59.5 g carbohydrates; 23.5 g protein; 47 mg cholesterol; 910 mg sodium. Full nutrition
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