CHINA SPINACH NOODLE
A main dish noodle soup, spiced with sage, curry and garlic.
2 T. olive oil
1 sm. onion, peeled, cut in half lengthwise, then crosswise into thin half rings
8 oz. fresh mushrooms, sliced, medium thickness
1/4 c. diced sweet red roasted peppers
2 sm. vegetable bouillon cubes
10 oz. pkg. froz. chopped spinach, thawed
1 t. mild curry powder
1/2 t. dried sage
1/2 t. garlic powder
1 t. sugar
4 c. water
2, 3 oz. pkgs. Ramen Noodle
2 t. salt
In large soup pot, over medium heat, combine oil, onion and mushroom. Salt lightly, then sauté till lightly browned.
Add peppers and bouillon cubes. Mash cubes till dissolved.
Add remaining ingredients, stirring after each addition.
Raise heat to cook noodles, stirring and separating with a fork till all are loose.
Continue to cook on low heat till noodles are tender but not mush. As they set in the hot broth they will continue to cook.
Sprinkle with black pepper, stir and serve at once.
Notes: Discard packet of seasoning that comes with the Ramen Noodle. The flavors of the vegetables in this dish remain distinct, while the flavors of the broth blend to create a complex contrast.