There’s more winter weather on the horizon for most of the United States, and the thought of more snow, wind, and sub-zero temperatures it has us craving a bowl of hot soup. A healthier alternative to ramen, this easy version is diet-friendly, ready in less than 20 minutes, and as an added bonus, it will keep you warm when the storms roll in.
Simple Mushroom Soup with Rice Noodles
Serves 2
Ingredients
2 tablespoons vegetable oil
1/2 cup white mushrooms, thinly sliced
1/2 cup shiitake mushrooms, thinly sliced
3 cups vegetable stock
3 cups water
2 garlic cloves, crushed
3 tablespoons ginger, peeled and minced
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon salt
1/2 teaspoon pepper
6 ounces dry rice noodles
1/2 cup enoki mushrooms, ends trimmed
1/4 cup red pepper, thinly sliced
2 scallions, thinly sliced
Directions
1. In a medium-sized pot, heat vegetable oil over medium heat. Add white and shiitake mushrooms, and cook, stirring occasionally, until tender, 2-3 minutes.
2. Pour in vegetable stock, and water, and bring to a boil. Using a spoon or spatula, scrape off any brown bits stuck to the bottom of the pot. Add garlic, ginger, soy sauce, sesame oil, salt and pepper.
3. Add the dry rice noodles to the boiling soup and cook until tender, about 7-8. Garnish with fresh red pepper, enoki mushrooms and scallions.