Recipe:

Asian Noodle Soup

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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.

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 coarsely chopped peeled fresh ginger root
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

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.

Nutrition

Per Serving (679g-wt.): 200 calories (25 from fat), 3g total fat, 0g saturated fat, 6g protein, 41g total carbohydrate (4g dietary fiber, 13g sugar), 0mg cholesterol, 730mg sodium

Tags: Asian, Low Fat, Dairy Free, Vegetarian

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