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

Name: Asian Noodle Soup with a Myriad of Mushrooms and Lots of Scallions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Asian Noodle Soup with a Myriad of Mushrooms and Lots of Scallions falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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