Was traveling in China and found that it was pretty challenging to be a vegetarian as people would kindly show their “disagreement” and generosity by providing and insisting that you taste their best dishes which almost always come with meat or fish.
Finally back on my healthy routines, and try to cook several times a week. This soup I’m about to introduce to you is very simple, and definitely can be a key showcase in your own 30-min meals 
Key ingredients:
- fresh baby spinach
- glass noodles (either thick or thin is fine, best made of green beans and mixed with some wild veggies)
what I used today was mixed with fiddlehead fern – a very healthy green wild veggie, hehe - one tomato diced
- mushroom (the thin type like golden mushroom)
what I used today was a kind with brown-ish heads, imported from Korea - a can of vegetable broth
Steps:
- In a saucepan, pour the vegetable broth and add equal amount of water or a bit more and bring it to simmer
- Drop the diced tomato
- When the tomatoes become soft, add mushroom and the glass noodles
- Check on the glass noodles every once in a while so it’s not too soft or sticky
- Put the spinach only a couple minutes before you turn off the heat, and let the soup sit for a minute before serving
- Drop a bit sesame oil for a final touch
- Add salt or black pepper to personal taste
