Asian Noodle Broth

Name: Asian Noodle Broth
Ingredients: 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

6 ingredients

18 steps

Ingredients

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

Directions

1

Combine the noodles with hot water to cover in a heatproof container.
2

Cover and soak until al dente, 15 to 20 minutes.
3

Meanwhile, combine the broth, mushrooms, and ginger in a large saucepan and bring to a simmer.
4

Cover and simmer until the mushrooms are done, about 10 minutes.
5

Drain the noodles well.
6

Transfer them to a cutting board and chop in several directions to shorten.
7

Stir the noodles and scallions into the broth and season with pepper.
8

Add a bit more water if the soup is too thick.
9

Serve at once.
10

Asian-style soups are ideal to make when you want a good soup quickly, with little forethought.
11

With a burst of inspiration and a few choice ingredients, a tasty soup is a few minutes away.
12

While most soups benefit from being made ahead of time to develop flavor, these are best eaten as soon as they are made.
13

Calories: 127
14

Total Fat: 0g
15

Protein: 2g
16

Carbohydrate: 28g
17

Cholesterol: 0mg
18

Sodium: 222mg