Comforting and quick, this simple soup abounds with mushrooms and noodles, along with a few minimally cooked vegetables. 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 noodles
- 32-ounce carton vegetable broth
- 8 ounces white, cremini, or shiitake mushrooms, cleaned, stemmed and sliced (use a combination if desired)
- 1 teaspoon grated fresh ginger or to taste
- 1 cup fresh or frozen green peas
- 2 cups thinly shredded dark green lettuce or spinach
- ½ cup grated or matchstick-cut carrots
- 3 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 for 10 minutes. Stir in the peas, lettuce, carrots, and scallions. Season with soy sauce and pepper.
Add a bit more water if the soup is too dense. Heat just until piping hot, then remove from the heat. Serve at once.