Sometimes you just need something quick and easy.
Like this Chinese Noodle Soup – right out of the McDougall Quick and Easy Cookbook.
I had just finished my work week and had woken up from my nap, and found the wife and daughter both starving.
My wife was suggesting take-out pizza which I absolutely cannot do and is completely off plan anyway. And my daughter, who is suffering from Crohn’s Disease was suggesting Cream of Chicken Soup which is totally not legal on HER part and will probably cause a flare-up she’ll regret later.
When You’re Hungry….
One thing I have learned fairly quickly…
No matter what kind of diet you are following…… when you’re hungry?
You’ll eat ANYTHING!
Whether it’s good for you or not!
So what do you do?
After flipping though just a few pages I found this Chinese Noodle Soup that was:
Had Just a Few Ingredients
In fact, this adaption is so warm and comforting, you’ll wonder why you never thought of it sooner.
Think of it as an Asian Style Chicken Noodle Soup – only with mushrooms instead of chicken. The addition of Spinach and Miso at the end adds a kick of nutrients and probiotics too – perfect for healing a sick tummy.
- 3 cups Vegetable Broth (low sodium)
- 1/4 tsp Garlic Powder
- 1/4 tsp Powdered Ginger
- 2 Tbls Soy Sauce (low sodium)
- 4 oz Mushrooms (sliced)
- 6 oz Rice Noodles (broken)
- 1 handful Fresh Spinach (chopped)
- 1 Tbs Yellow Miso
- 1 Tbs Hot Water
- 1 tsp Cornstarch
- Add broth, spices, soy sauce, and mushrooms to a pan and bring to a slow boil, stirring to combine.
- One the broth is boiling, add the noodles and cook 15 minutes or so until the noodles are done
- Turn off heat and stir in spinach
- In a separate bowl, whisk the miso, water, and corn starch until smooth and pour into soup
- Stir until thickened
- Garnish with Green Onion if desired