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
- 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.
- Add the dried noodles and cook on high for 10 minutes or until noodles are tender. Garnish with cilantro and scallions.
Ever After,
Jamie



















