Spicy Ginger And Shiitake Noodle Soup

• 32 ounces chicken broth
• 3 cups water
• 2 pieces ginger ( about a one inch cube cut in half)
• 10 shiitake mushrooms, stems removed sliced thin
• 3 green onions, green parts cut into two inch pieces
• 1/2 teaspoon fish sauce
• 1 tablespoon low or reduce sodium soy sauce
• 10 ounces package of rounded rice noodles
• a splashes Sriracha
• 3 tablespoons chopped fresh cilantro

1. Start by heating up your chicken broth and water in a soup pot.
2. Once simmering, add the ginger, green onions, shiitakes, fish sauce, and soy sauce. Let simmer uncovered for at least thirty minutes or until the broth tastes fully flavored.
3. Fifteen minutes in, taste and add salt if desired/needed. I added just a pinch. If you only have full sodium soy sauce, you probably won't need to use any salt. If you're avoiding gluten, be careful to purchase gluten free soy sauce. Kikkoman makes a gluten free version.
4. Cook your rice noodles according to the package. Once they are done, rinse with cold water to stop the cooking and set aside. If they're trying to stick together, add a little bit of vegetable oil.
5. Once the broth is nearly done, you can either add Sriracha directly to the pot, or let people add as much as they like. I added a few teaspoons of Sriracha to the pot then added more to my bowl 'cause I like it HOT.
6. Scoop desired amount of noodles into a large bowl and ladle hot broth on top (leave out the hunks of ginger). Garnish with chopped cilantro.

chicken broth, water, ginger, shiitake mushrooms, green onions, fish sauce, soy sauce, rice noodles, sriracha, fresh cilantro

Taken from food52.com/recipes/20685-spicy-ginger-and-shiitake-noodle-soup (may not work)