Chipotle Rice Noodles Soup with Mushrooms and Spinach

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This is seriously one of the easiest dishes you can ever make, for any time, and it literally takes less than 10 minutes. I’m serious! This is the go-to dinner kind of thing I have when I am busy and don’t feel like cooking but I know I’m hungry enough to want a full meal and not scrounge around looking for scraps.

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You can really make this with any type of noodles, doesn’t have to be rice noodles. It just happens that rice noodles was all that I had in my house, so I used this. You can also use other leafy greens like bok choy or anything else you can find. It will work nevertheless.

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I just love simple meals like this, it’s super tasty and the mushrooms are pretty filling.

I am also crazy about the new bottle of chipotle pepper I bought, I never knew the difference between all those peppers before and finally do now, which is really exciting.

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Chipotle Rice Noodles Soup with Mushrooms and Spinach

2 cups water
1-2 rice noodle sticks (I used Trader Joe’s fresh rice noodles)
2 baby bella/cremini mushrooms
3 large shiitake mushrooms
1 tablespoon extra virgin olive oil
1 teaspoon dried flaked onion
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon rice vinegar
1 teaspoon white cooking wine
1/2 teaspoon low sodium soy sauce
1/2 teaspoon chipotle pepper
1/2 teaspoon smoked paprika
1/8 teaspoon cayenne pepper (optional, if you like extremely spicy)
1/4 teaspoon Himalayan/sea salt
1 scallion
A large handful baby spinach

Wash both mushrooms. Take the stems off the shiitake mushrooms if you want, and slice them into thin pieces.

Put the mushroom pieces, rice noodle, water, olive oil, onion, garlic and onion powder, rice vinegar, white cooking wine, soy sauce, chipotle pepper, paprika, cayenne pepper and salt. Stir until everything is even.

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Turn the heat on high and bring everything to a boil.

Meanwhile, chop the scallion into small pieces and have the baby spinach ready.

Once the soup was been boiling for about 6 minutes or so, the mushrooms and noodles should now be soft. If not, let it cook a few more minutes. Once soft, turn the heat off and add the scallions and baby spinach. Stir around and serve.

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Chipotle Rice Noodles Soup with Mushrooms and Spinach
Serves: 2
 

Ingredients
  • 2 cups water
  • 1-2 rice noodle sticks (I used Trader Joe’s fresh rice noodles)
  • 2 baby bella/cremini mushrooms
  • 3 large shiitake mushrooms
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon dried flaked onion
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon rice vinegar
  • 1 teaspoon white cooking wine
  • ½ teaspoon low sodium soy sauce
  • ½ teaspoon chipotle pepper
  • ½ teaspoon smoked paprika
  • ⅛ teaspoon cayenne pepper (optional, if you like extremely spicy)
  • ¼ teaspoon Himalayan/sea salt
  • 1 scallion
  • A large handful baby spinach

Instructions
  1. Wash both mushrooms. Take the stems off the shiitake mushrooms if you want, and slice them into thin pieces.
  2. Put the mushroom pieces, rice noodle, water, olive oil, onion, garlic and onion powder, rice vinegar, white cooking wine, soy sauce, chipotle pepper, paprika, cayenne pepper and salt. Stir until everything is even.
  3. Turn the heat on high and bring everything to a boil.
  4. Meanwhile, chop the scallion into small pieces and have the baby spinach ready.
  5. Once the soup was been boiling for about 6 minutes or so, the mushrooms and noodles should now be soft. If not, let it cook a few more minutes. Once soft, turn the heat off and add the scallions and baby spinach. Stir around and serve.


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