Ingredients
- 1 tablespoon oil (peanut oil)
- 1 garlic clove, peeled and chopped
- 2 tablespoons fresh ginger, peeled and chopped
- 2 cans (15 ounces each) chicken broth
- 2 cups water
- 1 pound dry egg noodles (Chinese)
- 1/2 pound shrimp (20 medium, peeled and deveined)
- 1 pound tofu (diced, optional, cake tofu)
- Spinach leaves (10 leaves, stems removed)
- Soy sauce, to taste
- 2 scallions, chopped (white part and some green, for garnish)
How to Make
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Step 1: Heat the peanut oil in a Dutch oven.
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Step 2: Add the garlic and ginger and sauté for 2 minutes.
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Step 3: Add the broth, water, and noodles and bring to a boil. Cook until noodles are done.
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Step 4: Reduce heat to simmer and add shrimp and cook 2 minutes.
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Step 5: Add the tofu and spinach, and cook for 3 minutes more.
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Step 6: Add soy sauce and serve with the green onion garnish.
We hope you enjoy this recipe!
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