This is a guest blog from
Teczcape.
This noodle soup can be enjoyed nutritiously by kids and adults. My friend uses Somen noodles – a thin, white Japanese noodles made of wheat flour. It's great when she's cooking for her 2-year-old because these noodles can be cooked fast (less than 3 minutes) and becomes soft when cooked, just perfect for a hungry (cranky) kid who is still learning to bite his food properly.
Moreover,
spinach and
wolfberries (gojiberries) are nutritious and healthy! Can you think of any side dish that goes with this noodle soup ? I can think of many...too many that I cannot tell you all at once right now.
Ingredients: - Baby spinach
- wolfberries, soaked in warm water for 5 minutes to soften
- Somen noodles
- white pepper
- sesame oil
Directions: In a pot of boiling water, add the noodles and cook it softened. Add baby spinach and wolfberries and cook further for 1-2 minutes till spinach softened. Dash of white pepper for taste. Ladle noodle soup into bowl and drizzle few drops of sesame oil over the noodle soup before serving.
Time it! It takes less than 10 minutes (time zero when the water starts to boil) to cook this.
How do you make somen noodles?
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Comments (8)
I've actually never heard of Somen noodles, but in reading the title a little too quickly the first time I thought the "o" was an "e" and was prepared to be thoroughly grossed out. Glad I misread it.
I usually don't eat somen in a soup; it tends to get too mushy too fast. For me, somen is a cook until barely soft, then rinse and chill; eat cold style with shredded vegetables and a ponzu-sesame style sauce.
hat sounds so good
I love all kinds of noodles.
I make noodle soup this way too, but no gojiberry. I don't know why some Chinese people use them a lot.
That sounds delicious.
THAT BOWL IS ADORABLE!
And I would totally eat that right now.
Looks good, and I like that bowl!
yum