PASTA DAY: Rice-Stick Noodle Soup With Lettuce And Shiitake Mushrooms

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* Exported from MasterCook *

 

Rice-Stick Noodle Soup With Lettuce And Shiitake Mushrooms

 

Recipe By : Pasta East to West by Nava Atlas, page 18

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ounces rice-stick noodles

4 cups strong vegetable stock

OR 4 cups water

with 2 vegetable bouillon cubes

OR two 15-ounce cans vegetable broth

4 ounces fresh shiitake mushrooms -- cleaned

stemmed and thinly sliced

1/2 large head Romaine lettuce -- thinly shredded

1 teaspoon natural soy sauce -- to taste, up to 2

2 scallions -- thinly sliced

Freshly ground black pepper

 

4 to 6 servings

 

This simple soup is a good introductory course for a mixed vegetable and

tofu stir-fly.

 

Combine the rice-stick noodles with hot water to cover in a heatproof

container. Cover and let them soak for about 20 minutes, or until al

dente. Drain the noodles well, then transfer them to a cutting board, and

chop 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, soy sauce, and scallions, and simmer just until the

lettuce is slightly wilted, about 2 to 3 minutes. Stir in the noodles,

then season to taste with freshly ground pepper, and serve at once.

 

Calories: 109, Carbohydrate: 23 g, Total Fat: 0 g, Cholesterol: 0 g,

Protein: 2 g, Sodium: 337 mg

 

 

 

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