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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
1 3.75-ounce package cellophane (bean thread) or thin rice noodles |
1 tablespoon olive oil |
8 ounces shiitake or other mushrooms, stems discarded and caps thinly sliced |
6 cups vegetable or low-sodium chicken broth |
2/3 cup low-sodium soy sauce |
2 tablespoons grated fresh ginger |
1 teaspoon chili sauce or hot pepper sauce to taste (optional) |
4 scallions (green and white parts), thinly sliced |
4 carrots, thinly sliced |
8 ounces green beans, trimmed and cut into 2-inch pieces |
Directions:
1. Prepare the noodles according to the package directions. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Add the broth, soy sauce, ginger, and chili sauce (if using) and combine. Bring to a boil. Add the scallions, carrots, and green beans. Simmer until the vegetables are tender, 5 to 6 minutes.Drain the noodles and cut into 3-inch lengths. Divide the noodles among individual bowls and ladle the soup over the top.Tip: You can find cellophane and rice noodles in the Asian-food aisle of most supermarkets. If you prefer a more substantial soup, substitute 8 ounces of angel-hair pasta or whole-wheat spaghetti, breaking the strands into pieces before cooking.
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