Sesame Noodle Soup
- 4 oz. whole wheat angle hair pasta (or whole wheat spaghettini)
- 4 1/2 cups low-sodium chicken broth
- 1 Tbsp. peeled and minced fresh ginger root
- 1/8 tsp. red pepper flakes
- 1 cup fresh snow peas, halved diagonally
- 4 oz. white mushrooms, sliced (can substitute with cremini mushrooms)
- 4 cups chopped fresh spinach, or whole baby spinach leaves
- 1/2 tsp. dark sesame oil
- 1/4 cup thinly sliced green onions
Cook pasta until al dente, drain and set aside.
In a large pot combine broth, ginger and red pepper flakes and bring to a boil over medium heat. Add the snow peas and mushrooms and cook, uncovered, until vegetables are softened (about 1 minute). Add the spinach, sesame oil, and pasta, and cook just until spinach is wilted (about 30 seconds). Ladle the soup into bowls and garnish each bowl with the green onions.
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