Asian Noodle Broth
- 4 ounces bean-thread (cellophane) or rice-stick noodles
- Two 15-ounce cans vegetable broth
- 8 to 10 ounces white or cremini mushrooms, cleaned and sliced (use presliced if desired)
- 1/2 to 1 teaspoon grated fresh ginger, or to taste
- 3 to 4 scallions, thinly sliced
- Freshly ground pepper to taste
- Combine the noodles with hot water to cover in a heatproof container.
- Cover and soak until al dente, 15 to 20 minutes.
- Meanwhile, combine the broth, mushrooms, and ginger in a large saucepan and bring to a simmer.
- Cover and simmer until the mushrooms are done, about 10 minutes.
- Drain the noodles well.
- Transfer them to a cutting board and chop in several directions to shorten.
- Stir the noodles and scallions into the broth and season with pepper.
- Add a bit more water if the soup is too thick.
- Serve at once.
- Asian-style soups are ideal to make when you want a good soup quickly, with little forethought.
- With a burst of inspiration and a few choice ingredients, a tasty soup is a few minutes away.
- While most soups benefit from being made ahead of time to develop flavor, these are best eaten as soon as they are made.
- Calories: 127
- Total Fat: 0g
- Protein: 2g
- Carbohydrate: 28g
- Cholesterol: 0mg
- Sodium: 222mg
beanthread, vegetable broth, white, ginger, scallions, freshly ground pepper
Taken from www.epicurious.com/recipes/food/views/asian-noodle-broth-372720 (may not work)