Asian Noodle Soup

Asian Noodle Soup
David Prince
Serves 4
preparation
5
minutes
cooking
25
minutes

Ingredients

5
cups
low-sodium chicken broth
1
teaspoon
dried lemongrass
1
2-inch piece of ginger, cut in half
4
ounces
dry rice noodles
1/2
cup
shiitake or cremini mushrooms, thinly sliced
2
scallions, trimmed and thinly sliced (white and light green parts only)
1
cup
fresh bean sprouts
1/2
cup
fresh basil leaves
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.
Jane Kirby
August 2001

Nutritional Information

  • Per Serving
  • Calories From Fat 29
  • 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
What does this mean? See Nutrition 101.