1/4 lb (100g) long macaroni

1/2 teaspoon (2.5 ml) red food colouring

1/2 teaspoon (2.5 ml) yellow food colouring

1/2 teaspoon (2.5 ml) green food colouring

1 teaspoon (5 ml) vegetable oil

5 cups (1.25 litres) chicken broth

2 tablespoons (30 ml) soy sauce

1 bag 170 g fresh spinach

• 1/3 cup (75 ml) tapioca starch or
• Cornstarch

In a pot of salted boiling water, cook the macaroni until al dente. Drain.

In a bowl, blend the food colouring. Add the macaroni and blend well. Cool for 15 minutes and lightly rinse to remove any excess dye. Coat with oil. Set aside.

In a saucepan, bring 1 litre (4 cups) of broth and the soy sauce to a boil. Add the spinach and cook for 1 minute.

In a blender, purée the soup until smooth and pass through a sieve. Pour the soup back into the saucepan. Season with salt and pepper.

In a bowl, blend the starch with the remaining broth. Pour into the soup and bring to a boil, whisking constantly. Simmer for 1 minute. Season with salt and pepper.

Place the macaroni into 4 glass bowls, letting a few macaroni (worms) hang over the edges. Pour the boiling soup and sprinkle with black beans as worm droppings... Bon appetit!

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