A light soup that’s great in the summer! You can easily add other vegetables (squash is a great add-in!), meats, or even egg to add protein. Really it’s incredibly flexible to what you have on hand and sounds good.
Servings: 4Prep Time: 10 minutes Cook Time: 40 minutes
1/8-1/4 cup thinly sliced fresh ginger (this partially depends on your taste, I’m usually right in the middle)
3-4 cloves of garlic
1/3 cup diced carrots
32 oz 99% fat free broth (I’ve used vegetable, chicken and beef and they all taste great! Plus, if you use vegetable broth it’s vegetarian.)
1 1/2 cups water
4-6 green onions, chopped
2-3 handfuls of rice noodles, depending on how brothy or noodly you want it to be
4 handfuls of spinach
1) Drizzle olive oil into a large sauce pan set to medium heat.
2) Add the garlic, ginger, and carrots to the pan, and saute for about 5 minutes.
3) Pour all of the broth into the pan, then add the noodles. Note the approximate volume in the pan at this point.
4) Add the water and green onions.
5)Let it come to a boil, then reduce the heat until it’s still boiling, but not trying to boil over.
6) Let it boil down until the volume is reduced to what it was before you added the water. This part usually takes me about 35 minutes.
7) For each bowl being served, rip a handful of spinach into about 1 inch shreds.
8)Pour the soup over the spinach, and let sit for 1 minute before serving.
**If you decide to add egg, you have the option of the whole egg or egg-whites. Either way, lightly beat the egg-product in a separate bowl, and add to the boiling liquid about 5 minutes before you’re ready to serve it. Wait a moment after adding to stir, then stir gently every minute or so until all the egg-whites have turned white. Then go ahead and pour over the spinach!
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