1. Pour the bone broth into a boiling pot, and try to make as much broth as possible. This bowl of soup was too little, and later I specially scooped the bone soup into the pot.
2. Add edamame and Chinese cabbage and bring to a boil.
3. Put the noodles in, pick the noodles with chopsticks, and stir to prevent the noodles from sticking.
4. The noodles need to be boiled for a while. The noodles are soft and transparent and you lose. Now add spinach and turn the chopsticks a few times to turn off the heat.
5. Add some salt, stir it out of the pot, you can enjoy it.
