Ingredients
- 4 cups broth (chicken or vegetable)
- 1 carrot, diced
- 1 green onion, chopped
- a few slices of ginger
- sea salt to taste
- 2 cups spring greens (kale, bok choy, spinach, dandelion or mustard greens), finely cut
- ½ cup sprouts
- 2 cups noodles, cooked and drained
Preparation
Heat broth and add carrot, onion, ginger and salt. Simmer 10–15 minutes. Add greens, cook until brightly colored. Add sprouts and noodles. Serve.
