Asian Noodle Soup

By adriennehannis

Ingredients

• 5 cups low-sodium chicken broth
• 1 teaspoon dried lemongrass
• 1 2-inch piece of ginger, cut in half
• 4 ounces dry rice noodles
• 1/2 cup shiitake or cremini mushrooms, thinly sliced
• 2 scallions, trimmed and thinly sliced (white and light green parts only)
• 1 cup fresh bean sprouts
• 1/2 cup fresh basil leaves
• hot chili oil (optional)

Details

Servings 4
Preparation time 5mins
Cooking time 30mins

Preparation

Step 1

In a medium saucepan over high heat, combine the broth, lemongrass, and ginger and bring to a boil.

Reduce heat and simmer for 15 minutes. Discard the ginger.

Add the noodles and mushrooms and cook until tender, 2 to 3 minutes. Stir in the scallions.

Divide the noodles and broth among bowls. Top with the bean sprouts, basil, and chili oil, if desired.