Gingered Asian Noodle Soup

• 1 quart vegetable broth
• 1 cup sliced cremini mushroom
• 12 cup chopped onion
• 12 cup sliced carrot
• 2 green onions, sliced
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 1 tablespoon soy sauce
• 18 teaspoon dried red pepper
• 1 -2 teaspoon rice wine vinegar
• 1 cup spinach
• 1 cup snow peas
• 1 teaspoon sesame oil
• salt
• 4 ounces cellophane noodles

1. Combine all ingredients except spinach, snow peas, sesame oil and noodles in slow cooker.
2. Cover and cook on high 2-3 hours, adding spinach and snow peas during last 15 minutes.
3. Stir in sesame oil.
4. Pour boiling water over noodles to cover in large bowl; let stand 5 minutes, then drain.
5. Spoon noodles into bowl and pour hot soup ever.

vegetable broth, cremini mushroom, onion, carrot, green onions, ginger, garlic, soy sauce, red pepper, rice wine vinegar, spinach, snow peas, sesame oil, salt, noodles

Taken from www.food.com/recipe/gingered-asian-noodle-soup-510420 (may not work)