Updated: Apr 30
6 cups chicken or vegetable broth
2 tablespoons No. 64 Lu Bao spice blend
1 tablespoon vegetable oil
1 onion, sliced
2 cloves garlic, minced
1 inch piece of ginger, grated
1 carrot, sliced
1 red bell pepper, sliced
1 cup mushrooms, sliced
8 oz noodles
1 cup baby spinach
2 green onions, thinly sliced
Options - Use any noodles you like, also add in pre-made wontons
In a large pot, heat the oil over medium heat.
Add the onion, garlic, and ginger and sauté for 2-3 minutes.
Add the carrot, bell pepper, and mushrooms and cook for another 2-3 minutes.
Add the chicken or vegetable broth and Lu Bao spice blend and bring to a boil.
Reduce heat to low and let simmer for 10-15 minutes.
While the soup is simmering, cook the noodles according to package instructions.
Drain the noodles and set aside.
Once the soup is done simmering, add the baby spinach and cook for an additional 1-2 minutes until wilted.
Divide the cooked noodles among four bowls and ladle the hot soup over the noodles.
Top with sliced green onions and serve hot.