Asian noodle soup with spinach and corn

Asian noodle salad with peanut dressing Moore

This quick-to-prepare soup is at its best when fresh corn is available, but frozen will also do well. Offer togarashi powder or red pepper flakes at the table so guests may adjust the heat to taste.

8 cups vegetable stock
¼ cup soy sauce, or to taste
Dash of ground white pepper, or to taste
4 ounces dried thin Chinese wheat-flour noodles
8 cups (about 8 ounces) stemmed and coarsely shredded fresh spinach leaves
2 cups fresh or frozen corn
2 green onions (both white and green parts), finely chopped
2 tablespoons salted butter
Dash of red pepper flakes or togarashi powder, or to taste

Combine the vegetable stock, soy sauce, and pepper in a Dutch oven. Cover and bring to a boil over high heat.

Add the noodles, spinach, corn, and green onions. When the soup returns to a boil, cover and cook, keeping the liquid at a boil, until the noodles are al dente and the spinach is wilted, about 3 minutes. As the noodles cook, stir occasionally with a fork to separate. Taste and adjust the seasoning.

To serve, use tongs to divide the noodles, spinach, and corn among the bowls, then ladle the stock. Top each steaming bowl of soup with a teaspoon of butter and the red pepper flakes or togarashi powder.