Shortcut Asian Noodle Soup |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Found in an old issue of Real Simple Magazine. Cremini mushrooms can be used in place of the shiitake. Ingredients:
5 cups low sodium chicken broth |
1 teaspoon dried lemongrass |
2 inches fresh ginger, piece cut in half |
4 ounces dry rice noodles |
1/2 cup shiitake mushroom, thinly sliced |
2 scallions, trimmed and thinly sliced (white and light green parts only) |
1 cup fresh bean sprout |
1 cup fresh basil or 1 cup fresh cilantro or 1 cup fresh mint leaves |
hot chili oil (optional) |
Directions:
1. In a medium saucepan over high heat, combine the chicken broth, lemongrass, and ginger; heat to boiling. Reduce heat to low and simmer for 15 minutes. Remove the ginger.
2. Add the rice noodles and mushrooms and cook until softened, 2 to 3 minutes. Add the scallions and remove from heat.
3. Divide the rice noodles and broth among four bowls. Top with the bean sprouts and serve with the fresh herbs.
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