Though the Nashville area was blessed with a break from chilly weather today, it rained and rained and rained. And that’s why Junior Too chose this Asian soup over a bacon and egg spinach salad for dinner. Easy, quick, and “to the bottom of the bowl” good!
8 oz Japanese-style Somen Noodles (or angel hair pasta)
6 cups chicken broth
3 tbsp hoisin sauce
1 tbsp sesame oil
1 tbsp fresh-squeezed lime juice
1/2 tsp ground ginger
2 cups cooked and sliced chicken (deli-roasted chicken works great)
1 cup bean sprouts (I used canned)
1 tbsp chopped fresh basil leaves
3 cups chopped spinach
3 green onions, sliced thin
red pepper flakes (optional)
1) Cook noodles according to package directions; drain, rinse, and place in bowl; set aside
2) Add chicken broth to large soup pot and heat over medium-high heat; stir in hoisin sauce, sesame oil, lime juice, ginger, chicken, bean sprouts, and basil leaves; reduce heat to medium and, stirring occasionally, cook 10 minutes; stir in spinach and green onions and immediately remove from heat
3) Place cooked noodles in bottom of soup bowls and ladle soup over top; serve with or without sprinkles of red pepper flakes; enjoy!