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Rice-Stick Noodle Soup with Lettuce and Shiitake Mushrooms
Posted By Nava On May 2, 2012 @ 6:52 pm In Cabbages and Lettuces — beyond salads,Easy Asian-Style Noodle Soups,Global Sampler | No Comments
This simple soup is a good introductory course for a mixed vegetable and tofu stir-fry.
Serves: 4 to 6
Combine the rice-stick noodles with enough hot water to cover in a heatproof container. Let them soak, covered, until al dente, about 20 minutes, or according to package directions. Drain well, then transfer the noodles to a cutting board and chop them in several directions to shorten.
Meanwhile, combine the vegetable stock with the shiitakes in a soup pot and bring to a simmer. Cover and simmer gently for 10 minutes.
Add the lettuce, scallions, and soy sauce and simmer for 2 to 3 minutes more, just until the lettuce is slightly wilted. Stir in the noodles, then season to taste with freshly ground pepper, and serve at once.
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URL to article: http://www.vegkitchen.com/recipes/global-sampler/rice-stick-noodle-soup-with-lettuce-and-shiitake-mushrooms-2/
URLs in this post:
 Cabbages and Lettuces – Beyond Salads: http://www.vegkitchen.com/category/recipes/vegetables-all-year-round/cabbages-and-lettuces-beyond-salads/
 Asian-style noodle soup recipes.: http://www.vegkitchen.com/category/recipes/global-sampler/asian-soups/
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