Crock Pot Asian Spinach Noodle Soup

One of the perks of maternity leave is having so much time to cook. I truly enjoy making soups, especially in the crockpot since its easy and makes the house smell amazing!  I wanted to try some new recipes while I was home and I'll try to share my "winning" recipes that are easy and tasty.  Enjoy!

INGREDIENTS

• 1 6 oz package sliced mushrooms of choice
• 1 bag of fresh spinach
• 5 cloves garlic minced
• 2 1/2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 Jalepeno peppers, chopped
• 2 tablespoons grated fresh ginger or use 1 tablespoon ground ginger
• 6 cups chicken stock or broth (vegetable broth for vegetatian)
• 2 cups water
• 5-6 oz dried rice noodles found in the aisan section
• Top with cilantro, scallions

INSTRUCTIONS

1. Place spinach, mushrooms, garlic, soy sauce, vinegar, ginger, jalapenos, stock and water into a 6 quart crockpot. Cover and cook on low for 4-6 hours or high for 2-3 hours.
2. Add the dried noodles and cook on high for 10 minutes or until noodles are tender.  Garnish with cilantro and scallions.
3. 
   

Ever After,

Jamie