Asian Mushroom-Noodle Soup
Comforting and quick, this simple soup abounds with mushrooms and noodles. A trip to an Asian market to find exotic noodles is no longer necessary. Most well-stocked supermarkets feature an array of imported noodles in the Asian foods section.
- 4 ounces bean-thread (cellophane) or rice-stick noodles
- 32-ounce carton vegetable broth
- 8 to 10 ounces white or cremini mushrooms,
cleaned and sliced (use pre-sliced if desired)
- 1 teaspoon grated fresh ginger or to taste
- 1 cup thawed frozen green peas
- 3 to 4 scallions, thinly sliced
- 2 tablespoons soy sauce or tamari, or to taste
- Freshly ground pepper to taste
Cook the noodles according to package directions. When done, drain the noodles well. Transfer to a cutting board and chop in several directions to shorten.
Meanwhile, combine the broth, mushrooms, and ginger in a large saucepan and bring to a simmer. Cover and simmer until the mushrooms are done, about 10 minutes.
Stir the noodles, peas, and scallions into the broth. Season with soy sauce and pepper. Add a bit more water if the soup is too thick. Heat just until piping hot, then remove from the heat. Serve at once.