Asian Noodle Soup

Ingredients

• 1 bundle scallions
• 200 g spinach
• 50 g Chinese egg noodles
• 60 g shiitake mushrooms
• 1 tbsp oil
• 1 tsp freshly grated ginger
• 750 ml vegetable broth
• 1 soy sauce
• pepper (ground)
• 100 g pre-cooked shrimp

Instructions

1. 1.

   Clean and wash the scallions; trim the green parts. For two scallion pieces, slice the ends into narrow strips up to just below the middle, then soak in ice water for about 1 hour until they swell. Cut the remaining scallions into fine strips about 5 cm long.

2. 2.

   Wash and discard the spinach leaves, then blanch them in boiling salted water until wilted, drain and set aside.

3. 3.

   Cook the noodles in plenty of boiling salted water according to package instructions until al dente, drain, rinse with cold water, and let dry.

4. 4.

   Clean the mushrooms, rub off dirt, and slice thinly.

5. 5.

   Sauté the scallion strips in hot oil in a pot, add ginger, cook briefly, pour in broth, then add the mushrooms; simmer for about 4 minutes. Season with soy sauce and pepper, tasting as you go.

6. 6.

   Finally add the shrimp and heat through.

7. 7.

   Divide the noodles and spinach into two pre-warmed bowls, ladle the hot soup over them, and garnish with scallion blossoms before serving.