Japanese Noodle Soup

Ingredients

1 cup (8 oz) gluten-free Japanese broad flat rice noodles
8 cups (1.8 L) low-sodium chicken or vegetable stock [Look for allergen-free, GF brands]
2 cups (475 mL) packed baby spinach
1/2 cup (4 oz) firm tofu, cut into 1/4-inch pieces [optional; can substitute cooked chicken]
1 lemongrass stalk
2 tbsp garlic, minced
2 tbsp fresh ginger, minced
4 green onions, thinly sliced
1 tsp dried chili flakes or 1 whole chili, seeded, minced
2 tbsp vegetable oil
1/2 cup (125 mL) packed Thai basil, finely chopped

This healthy soup is a complete meal in a bowl. Keep it vegetarian or add cooked chicken or beef for more protein.

Makes: 6-8 servings
Free of: gluten and all top allergens (soy, as tofu, is optional)

Photo: Chris Gonzaga

Remove both ends and outer leaves of lemongrass and halve lengthwise.
Combine stock and lemongrass in a large pot and bring to a boil. Add noodles and cook according to instructions.
Meanwhile, heat oil in a skillet over medium-high heat and sauté garlic and ginger for 2 minutes. Add tofu (if using) and spinach and cook an additional 4 minutes.
Remove lemongrass from stock and transfer spinach and tofu mixture to soup. Add chili and stir.
Divide evenly between serving bowls and garnish with Thai basil.

Simon Clarke is a chef and recipe developer.