Asian Noodle Soup

asian-noodle-soup
Photo by David Prince
Rating
4.0 stars based on 35 reviews
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 158 calories
    • Calories 29 calories from fat
    • Fat 3 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 546 mg
    • Protein 3 g
    • Carbohydrate 29 g
    • Sugar 4 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 48 mg

Ingredients

  1. Check 5cups low-sodium chicken broth
  2. Check 1teaspoon dried lemongrass
  3. Check 1 2-inch piece of ginger, cut in half
  4. Check 4ounces dry rice noodles
  5. Check 1/2cup shiitake or cremini mushrooms, thinly sliced
  6. Check 2 scallions, trimmed and thinly sliced (white and light green parts only)
  7. Check 1cup fresh bean sprouts
  8. Check 1/2cup fresh basil leaves
  9. Check hot chili oil (optional)

Directions

  1. In a medium saucepan over high heat, combine the broth, lemongrass, and ginger and bring to a boil.
  2. Reduce heat and simmer for 15 minutes. Discard the ginger.
  3. Add the noodles and mushrooms and cook until tender, 2 to 3 minutes. Stir in the scallions.
  4. Divide the noodles and broth among bowls. Top with the bean sprouts, basil, and chili oil, if desired.