Asian Noodle Soup
4

Serves 4

For best results, prepare the vegetable broth for this soup several hours or a day ahead of time to allow the flavors to mix and intensify.

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    Ingredients: 
    • 8 cups water
    • 1 large carrot, quartered
    • 1 large onion, quartered
    • 8 medium dried Chinese black or shiitake mushrooms
    • 6 green onions
    • 4 cloves garlic, coarsely chopped
    • 1/4 cup peeled fresh ginger root, coarsely chopped
    • 3 tablespoons low-sodium soy sauce
    • 1 tablespoon honey
    • 1/2 teaspoon salt
    • 1 small sweet red pepper, seeded and thinly sliced
    • 3 ounces (dry) Chinese noodles or vermicelli
    • 2 teaspoons toasted sesame oil
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    Method: 

    Several hours or day before serving prepare vegetable broth: In 4 quart sauce pot, combine water, carrot, onion, dried mushrooms, white part of green onions (save green part), garlic, ginger root, salt, soy sauce, and honey. Heat to boiling then reduce heat to low and simmer, partially covered, for 45 minutes. Cool, then refrigerate overnight or for at least 2 hours.

    Strain broth, discarding all vegetables except mushrooms. Return broth and mushrooms to saucepot; add red pepper, cover and cook over medium-low heat for 10 minutes.

    Meanwhile, cook Chinese noodles following package directions. Drains noodles and toss with sesame oil. Coarsely chop green tops of green onions. Add noodles and onions to broth; simmer 3 minutes. To serve soup, divide between 4 serving bowls.

    Nutritional Info: 
    Per Serving:200 calories (25 from fat), 3g total fat, 0g saturated fat, 0mg cholesterol, 730mg sodium, 41g carbohydrate (4g dietary fiber, 13g sugar), 6g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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