Try this when you need to use up bunches of spinach or Swiss chard. They’re a flavourful match for rich shiitake mushrooms in this unique twist on noodle soup.
1 large bunch spinach or kale, coarsely chopped (about 6 cups/1.5 L)
1 bunch Swiss chard, coarsely chopped (including stems)
2 Tbsp (30 mL) vegetable or extra-virgin olive oil
2 1/2 cups (625 mL) sliced shiitake mushrooms
2 garlic cloves, minced
2 star anise
1 tsp (5 mL) crushed red pepper flakes
1 tsp (5 mL) grated fresh ginger
6 cups (1.5 L) low-sodium vegetable or chicken broth
8 oz (225 mL) vermicelli rice noodles
2 Tbsp (30 mL) reduced-sodium soy sauce
1 tsp (5 mL) fish sauce
Working in batches, pulse spinach or kale with Swiss chard in food processor or blender until finely chopped. Set aside.
Heat oil in large wide saucepan or soup pot over medium-high heat. Add mushrooms, garlic, star anise, and red pepper flakes. Stir-fry until fragrant and mushrooms start to soften, 2 minutes. Stir in ginger, then broth and water. Bring to a boil, then reduce heat to medium. Cover and simmer to blend flavours, 10 minutes. Meanwhile, prepare rice noodles according to package directions.
Add soy and fish sauces to soup. Stir in greens and rehydrated noodles. Simmer to heat through, 1 minute.
Each serving contains: 182 calories; 9 g protein; 6 g total fat (1 g sat. fat, 0 g trans fat); 26 g total carbohydrates (2 sugars, 3 g fibre); 483 mg sodium
source: "Harvest Soups", alive #384, October 2014
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