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Asian Rice Noodle and Shrimp Soup

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Calories:203
Fat:5g (sat 1g,mono 2g,poly 2g)
Cholesterol:84mg
Protein:10g
Carbohydrate:29g
Fiber:2g
Iron:2mg
Sodium:518mg
Calcium:39mg

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Ingredients

  • 3 ounces thin rice noodles
  • 2 teaspoons sesame oil, divided
  • 2 teaspoons canola oil
  • 4 ounces sliced shitake mushroom
  • 4 cups (32 ounces) boxed low-sodium vegetable broth
  • 2 cup grated carrots (about 1 cup)
  • 1 (1-inch) piece ginger, peeled and cut into 4 (1/4-inch) coins
  • 1/2 pound medium shrimp, peeled and deveined (about 20 shrimp)
  • 2 cup sliced scallions
  • 2 teaspoons fresh lime juice
  • 1 1/2 teaspoons low-sodium soy sauce
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh mint leaves

Details

Servings 4
Preparation time 15mins
Cooking time 32mins
Adapted from find.myrecipes.com

Preparation

Step 1

1. Bring a large pot of water to a boil; remove pan from heat. Add noodles; let soak just until tender (about 8 minutes). Drain the noodles in a colander; rinse. Toss the noodles and 1 teaspoon sesame oil in a large bowl; set aside.

2. Add canola oil to pan; sautémushrooms over medium heat, stirring until soft and golden (about 2–3 minutes). Add broth, carrots, and ginger; simmer 5 minutes. Add shrimp; simmer until shrimp is cooked through (about 2 minutes). Stir in scallions, lime juice, soy sauce, and half of herbs.

3. Divide noodles among 4 serving bowls; ladle soup over noodles. Sprinkle soup with remaining herbs; drizzle each with the remaining sesame oil.

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