Asian Rice Noodle And Shrimp Soup

• 3 ounces thin rice noodles
• 2 teaspoons sesame oil, divided
• 2 teaspoons canola oil
• 4 ounces sliced shitake mushroom
• 4 cups (32 ounces) boxed low-sodium vegetable broth
• 2 cup grated carrots (about 1 cup)
• 1 (1-inch) piece ginger, peeled and cut into 4 (1/4-inch) coins
• 1/2 pound medium shrimp, peeled and deveined (about 20 shrimp)
• 2 cup sliced scallions
• 2 teaspoons fresh lime juice
• 1 1/2 teaspoons low-sodium soy sauce
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh mint leaves

1. Bring a large pot of water to a boil; remove pan from heat. Add noodles; let soak just until tender (about 8 minutes). Drain the noodles in a colander; rinse. Toss the noodles and 1 teaspoon sesame oil in a large bowl; set aside.
2. Add canola oil to pan; sautemushrooms over medium heat, stirring until soft and golden (about 2-3 minutes). Add broth, carrots, and ginger; simmer 5 minutes. Add shrimp; simmer until shrimp is cooked through (about 2 minutes). Stir in scallions, lime juice, soy sauce, and half of herbs.
3. Divide noodles among 4 serving bowls; ladle soup over noodles. Sprinkle soup with remaining herbs; drizzle each with the remaining sesame oil.
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thin rice noodles, sesame oil, canola oil, shitake mushroom, vegetable broth, carrots, ginger, shrimp, scallions, lime juice, soy sauce, fresh cilantro, mint leaves

Taken from www.myrecipes.com/recipe/asian-rice-noodle-shrimp-soup (may not work)