Spinach Noodle Soup

Adapted from Horenso to Harusame Soup in .

Harumi uses harusame noodles, which I did not find, for this recipe. Instead I substituted thin rice sticks. My mom prepares a similar dish, though flavored with ginger.

2 ounces harusame noodles or thin rice noodles
1 pound fresh baby spinach, trimmed, cleaned, rinsed and spun dry
7 cups chicken stock
2 tablespoons sake
salt and freshly ground white pepper to taste
1 tablespoon light soy sauce, or to taste
2 tablespoons sesame oil
chili oil to taste

Cook noodles according to manufacturer directions, taking care not to overcook them. Drain and cut into 4-inch lengths or so. Bring chicken stock to the boil. Add sake, stir for a bit, then add the noodles and the spinach. Season with salt, white pepper, soy sauce and sesame oil. Serve hot. Diners add chili oil to taste.

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Harumi’s recipe calls for regular spinach, boiled, then cut into 1-inch lengths. To omit this step I chose to use baby spinach instead.