(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.
On the purchase of any TWO (2) Kikkoman Products 10 oz. or Larger.
On any one (1) Kikkoman product 10 oz or larger.