Monday, November 26, 2018

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!
  • 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
  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.

Ever After,


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