INGREDIENTS
- 1 tablespoon oil
- 1 pound mushrooms, sliced
- 1 tablespoon fresh grated ginger
- 1 tablespoon fresh grated garlic
- 1 bunch green onions, whites and green separated and sliced
- 5 cups water
- 4 teaspoons vegetable bouillon
- 8 ounces Soba rice noodles
- 5 ounces fresh baby spinach
- 2 tablespoons tahini
- sesame seeds
METHOD:
- Heat oil, add mushrooms, ginger, garlic and white parts of onions; sauté for 6 minutes
- Add water and bouillon, reserve 1 cup, bring pot to boil
- Add rice noodles, stir and simmer for 5 minutes or until noodles are tender
- Stir tahini into reserved broth; pour into ramen pot and stir
- Add spinach and stir until wilted
- Serve with green parts of green onion and sesame seeds
No extra salt was needed
All liquid will absorb into noodles once refrigerated
7 servings at 230 calories per serving
