8 medium dried Chinese black or shiitake mushrooms
6 green onions
4 cloves garlic, coarsely chopped
1/4 cup fresh ginger, coarsely chopped
3 tablespoons low-sodium soy sauce
1 tablespoon honey
1/2 teaspoon fine sea salt
1 small sweet red pepper, seeded and thinly sliced
3 ounces dry Chinese noodles or vermicelli
2 teaspoons toasted sesame oil
Several hours or a day before serving, prepare vegetable broth: In 4 quart sauce pot, combine 8 cups 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. Drain 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.
Per Serving:200 calories (25 from fat), 3g total fat, 730mg sodium, 41g carbohydrates, (4 g dietary fiber, 13g sugar), 6g protein.
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.