NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|1. Prepare soup as directed.|
|2. Sauté spinach in oil for 2 to 3 minutes or until wilted. Stir soy sauce and ginger into soup; bring to simmer.|
- For each portion, heat 75 g (2.5 oz) ramen noodles and add to bowl. Ladle in 1 1/3 cups (330 mL) soup. Garnish with 1/4 cup (60 mL) spinach, 2 tbsp (30 mL) carrots, 2 tbsp (30 mL) corn, 1 halved soft-boiled egg, and 1 tbsp (15 mL) shredded nori.