- 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.
ingredients
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
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
