(Yield: 4 servings)
1 cup torn baby spinach leaves, packed
4 mushrooms, very thinly sliced
1 small carrot, peeled and shredded
1 package (9-oz.) thin-cut fresh Asian-style noodles or vermicelli
3 cups regular-strength canned chicken broth
1/3 cup Kikkoman Ponzu
1/8 to 1/4 teaspoon ground red pepper (cayenne)
2 hard-cooked eggs, sliced
1/3 cup chopped green onions and tops
- Divide vegetables in 4 large soup bowls.
- Cook noodles as directed on package; drain. Divide and place over vegetables.
- Measure next 3 ingredients in saucepan bring to boil over high heat. Boil for 15 seconds. Pour hot broth over vegetables and noodles.
- Top with eggs and green onions. Serve immediately.
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