Throughout the month of March, PBS KIDS will showcase games, printable activities, and learning resources that shine a spotlight on global cultures. Keep up with the latest around-the-world adventures on PBS KIDS and if you liked these dishes, try making more rice and noodle dishes.
Ingredients
2 large eggs1 tablespoon olive oil4 cloves garlic, minced1 tablespoon freshly grated ginger4 cups chicken broth4 ounces mushrooms, preferably shiitake1 tablespoon soy sauce1 package of Ramen or Udon Noodles3 cups baby spinach1 carrot, grated2 tablespoons chopped chives
Directions
For the eggs: Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 7 minutes. Promptly remove eggs and place in an ice bath. Drain well and let cool before peeling and halving.For the soup: Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.Whisk in chicken broth, mushrooms, soy sauce and 3 cups water.Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in Udon noodles until loosened and cooked through, about 2-3 minutes.Stir in spinach, carrot and chives until the spinach begins to wilt, about 2 minutes. Serve, garnished with halved eggs.
Source – Read entire story here
