This Asian-style soup is a treat for mushroom aficionados. Scallion Pancakes (page 157) are a good accompaniment. This is a perfect introduction to a simple meal of stir-fried vegetables with tofu.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Prepare the broth according to the recipe.
Step 2
Heat the oil in a soup pot, then add the garlic and white parts of the scallions and sauté over medium-low heat for 2 or 3 minutes.
Step 3
Add the broth, green parts of the scallions, fresh mushrooms, canned mushrooms with liquid, water chestnuts with liquid, and rice vinegar. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
Step 4
Dissolve the cornstarch in just enough water to make it pourable, and stir into the soup. Break up the rice-stick noodles and add them to the soup. Simmer for 5 minutes, or until the noodles are al dente.
Step 5
Season with soy sauce and pepper, and adjust the consistency with water if the soup is too dense. Serve at once.
Nutrition Information
Step 6
Per serving:
Step 7
Calories: 154
Step 8
Total fat: 4g
Step 9
Protein: 4g
Step 10
Fiber: 4g
Step 11
Carbohydrate: 28g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 600mg
