Noodle Soup with Spinach and Corn Kernels Recipe
Ingredients to make noodle soup with spinach and corn kernels:
- 30 milliliters of oil
- 200 grams of dry noodles
- 10 spinach leaves
- 100 grams of corn kernels
- 2 liters of chicken broth
- 2 grams of salt
- for the broth
- ¼ piece of white onion
- 1 clove garlic
- 4 pieces of medium tomatoes
- 50 milliliters of water
How to make Noodle Soup with Spinach and Corn Kernels:
- The first thing you have to do is blend all the ingredients for the broth of our noodle soup, strain and reserve. Keep in mind that the tomatoes go without the seeds.
- Cut the spinach leaves into thin strips and reserve with the corn kernels.
- Put the oil in a saucepan, over medium heat, and fry the noodles, stirring constantly, until they are slightly golden in color. Immediately pour the preparation that you blended and let it cook for about 3 minutes.
- Finally, add the chicken broth, corn kernels, spinach and salt, let it boil over high heat for 25 minutes and remove from heat.
- It’s time to serve our rich noodle soup with spinach and corn kernels and what better than accompanying it with some golden ham and cheese tacos.
