Asian Noodle Soup with a Myriad of Mushrooms and Lots of Scallions

• 1 recipe Asian Mushroom Broth (page 15), with trimmed shiitake mushrooms
• 2 teaspoons dark sesame oil
• 1 clove garlic, minced
• 4 scallions, white and green parts, sliced
• 6 to 8 ounces fresh mushrooms, any variety, cleaned and sliced
• One 15-ounce can Asian mushrooms, such as straw, abalone, or oyster mushrooms (leave straw mushrooms whole; coarsely chop abalone or oyster), undrained
• One 6-ounce can sliced water chestnuts, undrained
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 3 to 4 ounces rice-stick noodles
• Reduced-sodium soy sauce to taste
• Freshly ground pepper to taste

1. Prepare the broth according to the recipe.
2. Heat the oil in a soup pot, then add the garlic and white parts of the scallions and saute over medium-low heat for 2 or 3 minutes.
3. Add the broth, green parts of the scallions, fresh mushrooms, canned mushrooms with liquid, water chestnuts with liquid, and rice vinegar.
4. Bring to a rapid simmer, then lower the heat.
5. Cover and simmer gently for 10 minutes.
6. Dissolve the cornstarch in just enough water to make it pourable, and stir into the soup.
7. Break up the rice-stick noodles and add them to the soup.
8. Simmer for 5 minutes, or until the noodles are al dente.
9. Season with soy sauce and pepper, and adjust the consistency with water if the soup is too dense.
10. Serve at once.
11. Per serving:
12. Calories: 154
13. Total fat: 4g
14. Protein: 4g
15. Fiber: 4g
16. Carbohydrate: 28g
17. Cholesterol: 0mg
18. Sodium: 600mg

mushroom broth, dark sesame oil, clove garlic, scallions, mushrooms, asian mushrooms, water chestnuts, rice vinegar, cornstarch, rice, soy sauce, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/asian-noodle-soup-with-a-myriad-of-mushrooms-and-lots-of-scallions-378962 (may not work)