Asian Pasta & Shrimp Soup

• 1 (3 1/2 ounce) package fresh shiitake mushrooms
• 2 teaspoons sesame oil
• 2 (14 1/2 ounce) cans vegetable broth
• 12 cup water
• 4 ounces angel hair pasta, broken into 2-inch lengths (about 1 cup)
• 12 lb medium shrimp, peeled and deveined
• 4 ounces snow peas, cut into thin strips
• 2 tablespoons french's* honey dijon mustard
• 1 tablespoon frank's* redhot* original cayenne pepper sauce
• 18 teaspoon ground ginger

1. Remove and discard stems from mushrooms.
2. Cut mushrooms into thin strips.
3. Heat oil in large saucepan over medium-high heat.
4. Add mushrooms; stir-fry 3 - 4 minutes or just until tender.
5. Add broth and water to suacepan.
6. Heat to boiling.
7. Stir in pasta.
8. Cook 2 minutes or just until tender.
9. Add remaining ingredients, stirring frequently.
10. Heat to boiling.
11. Reduce heat to medium-low.
12. Cook 2 minutes or until shrimp turn pink and peas are tender.

fresh shiitake mushrooms, sesame oil, vegetable broth, water, hair pasta, shrimp, snow peas, frenchs, franks, ground ginger

Taken from www.food.com/recipe/asian-pasta-shrimp-soup-316014 (may not work)