low-sodium chicken broth
2-inch piece of ginger, cut in half
dry rice noodles
shiitake or cremini mushrooms, thinly sliced
scallions, trimmed and thinly sliced (white and light green parts only)
fresh bean sprouts
fresh basil leaves
hot chili oil (optional)
- In a medium saucepan over high heat, combine the broth, lemongrass, and ginger and bring to a boil.
- Reduce heat and simmer for 15 minutes. Discard the ginger.
- Add the noodles and mushrooms and cook until tender, 2 to 3 minutes. Stir in the scallions.
- Divide the noodles and broth among bowls. Top with the bean sprouts, basil, and chili oil, if desired.