Soy-Ginger Mushroom Noodle Soup with Spinach

Thinly slice the yellow onion. Roughly chop or thinly slice the mushrooms. Mince the garlic. Peel and finely grate the ginger.

Bring a large pot of generously salted water to a boil for the noodles. Reserve 2 cups of pasta water before draining — this starchy liquid is your secret weapon for a silky broth.

Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced onion and cook, stirring occasionally, until softened and lightly golden, about 5 minutes.

Add the minced garlic and grated ginger. Stir constantly for 60 seconds until fragrant — you want that bright, punchy aroma before it fades.

Add the sliced mushrooms and a pinch of salt. Cook on medium-high heat without stirring too much for 3–4 minutes, letting them sear and brown. This Maillard reaction is what gives the mushrooms their meaty depth.

Pour in 1.5 liters (about 6 cups) of water. Stir in the soy sauce, sesame seeds, black pepper, and remaining salt. Bring to a gentle boil, then reduce heat and simmer for 10 minutes to meld the flavors.

Cook the spaghetti in the boiling salted water according to package directions until al dente (usually 1 minute less than the full time suggested). Drain and set aside.

Add the cooked spaghetti directly to the simmering mushroom broth. Stir in the reserved pasta water gradually — start with 1 cup and add more to reach your desired broth consistency. Let it cook together for 2 minutes so the noodles absorb the flavor.

Remove from heat. Fold in the fresh spinach and stir until just wilted, about 1 minute. The residual heat is enough — don't overcook the greens.

Ladle into deep bowls. Finish with a squeeze of fresh lime juice, a sprinkle of sesame seeds, and an extra dash of soy sauce if desired. Serve immediately while the broth is hot and fragrant.