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!

Asian Chicken Spinach Noodle Soup

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!

Servings: 4-6