Spinach Noodle Soup

Name: Spinach Noodle Soup
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 300 g flour; 150 g spinach (washed, chopped, blended with a little water into a paste, then the juice is strained and mixed into the flour); 1 egg (beaten and added into the dough); 1 scallion (washed and chopped into small rings); broth (brought to a boil and set aside), to taste; fine salt (for seasoning), to taste

Delicate noodle pieces made from dough blended with fresh spinach juice are simmered in a savory broth, yielding a vibrant green, fragrant soup.

35 min

Easy

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Ingredients

flour 300 g

spinach (washed, chopped, blended with a little water into a paste, then the juice is strained and mixed into the flour) 150 g

egg (beaten and added into the dough) 1

scallion (washed and chopped into small rings) 1

broth (brought to a boil and set aside) to taste

fine salt (for seasoning) to taste

Instructions

Step 1

Put the flour in a mixing bowl. Separately wash the spinach, chop it, add a little water and blend into a paste, then strain out the green juice and mix it into the flour. Beat the egg and stir it in along with a pinch of fine salt, then knead everything together into a smooth dough. Cover the bowl with a damp cloth and let the dough rest for 10 minutes. Wash the scallions and chop them into small rings.

Step 2

Pour about half a pot of water into a saucepan and bring it to a rolling boil. Pinch off small pieces of the rested dough by hand and drop them into the boiling water, cooking until the noodle pieces float and are cooked through.

Step 3

Ladle the prepared hot broth into a soup bowl and season to taste with fine salt. Add the cooked dough pieces, sprinkle generously with the chopped scallions, and serve immediately.