Name: This 20-Minute Noodle Soup Is My Cold-Weather Lifesaver
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3
Cuisine: Fusion
Ingredients: 1 (32-ounce) carton mushroom broth; 1 (6-ounce) package sliced cremini mushrooms; 1 cup frozen shelled edamame; 1/2 (5-ounce) clamshell baby spinach (about 2 cups, loosely packed); 1 teaspoon soy sauce, plus more to taste; 5 ounces dried noodles (like ramen, lo mein, udon, or rice noodles); 2 teaspoons toasted sesame oil; Scallions and sesame seeds, for serving, optional

Ingredients

3 serv.

1 (32-ounce) carton mushroom broth
1 (6-ounce) package sliced cremini mushrooms
1 cup frozen shelled edamame
1/2 (5-ounce) clamshell baby spinach (about 2 cups, loosely packed)
1 teaspoon soy sauce, plus more to taste
5 ounces dried noodles (like ramen, lo mein, udon, or rice noodles)
2 teaspoons toasted sesame oil
Scallions and sesame seeds, for serving, optional

Instructions

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1 Into a large saucepan pour the mushroom broth. Cover with a lid and bring to a boil over high heat. Fill a second large saucepan or pot with water, cover, and bring to a boil. You'll use this water to cook the noodles.
2 Add the mushrooms and edamame to the broth, reduce the heat to medium-low, and simmer gently, uncovered, for 5 minutes. Then stir in the spinach, add the soy sauce, and turn the heat off.
3 While the vegetables cook, add the noodles to the boiling water and cook according to the package directions. Drain the noodles and rinse well under running water to wash off excess starch.
4 Divide the noodles among bowls and top with the soup. Drizzle each bowl with 1/2 teaspoon sesame oil. Garnish with scallions and sesame seeds, if using, and serve hot. Serve with extra soy sauce, if needed. Leftover broth and noodles should be refrigerated in separate airtight containers for up to 3 days. To reheat, bring the broth to a boil in a saucepan and pour over the cold noodles in a bowl. Love the recipe? Leave us stars and a comment below!