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Asian Noodle Soup

Source of Recipe

Mushroom Council


List of Ingredients

4 ounces shiitake mushrooms, stems removed
2 cans chicken broth (14.5 oz each)
3 tablespoons soy sauce
2 teaspoons garlic, finely chopped
2 teaspoons fresh ginger, finely chopped, or
1 teaspoon ground ginger
1 cup angel hair pasta, broken into pieces
3/4 cup skinless boneless chicken breasts, shredded (or cubed
tofu - about 4 oz)
1/2 cup carrot, thinly sliced
1/2 teaspoon sesame oil, Asian
1/4 cup green onions, thinly sliced - optional



Recipe

Thinly slice shiitake caps (makes about 2 1/2 cups). In a medium saucepan, over medium heat, combine chicken broth with 1 1/2 cups water, the soy sauce, garlic and ginger; bring to a simmer. Add mushrooms, pasta, chicken or tofu and carrot; simmer until mushrooms are soft, about 5 minutes. Stir in sesame oil, and if desired, green onions. Makes 4 servings.

Source: Dana (Maternal) PS WFD

Dana noted she used both chicken and tofu in the soup this time and it was very good.