Asian Noodle Soup

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* Exported from MasterCook *

 

Asian Noodle Soup

 

Recipe By : California Home Cooking by Michele Anna Jordan

Serving Size : 4 Preparation Time :0:00

Categories : Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Soups & Stews

Vegan

 

Amount Measure Ingredient -- Preparation Method

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8 cups " chicken " flavored broth

3 thin slices fresh ginger

4 cloves garlic -- peeled

3 (3 to 4) serrano or Thai chiles

3 tablespoons soy sauce

Juice of 1 lime

12 ounces somen noodles or thin rice noodles

4 scallions, cut into thin rounds

8 ounces shiitake mushrooms, sliced and sautéed -- optional

8 ounces tofu, cut into medium julienne (see Note)

1/4 cup cilantro leaves, torn into small pieces

 

In a large stockpot, combine the stock with the ginger, garlic, and chiles,

and bring to a boil. Remove the pot from the heat and let steep, covered,

for 30 minutes. Using a slotted spoon, remove and discard the ginger,

garlic, and chiles. Add the soy sauce, and lime juice to the stock and

reheat it.

 

Cook the noodles in boiling salted water for 2 ½ minutes, or according to

the package directions, until they are tender. Drain them, divide them among

4 serving bowls, and top each portion with scallions, and if you like,

shiitakes. Ladle the seasoned stock over each serving, top with tofu and

cilantro leaves, and serve immediately.

 

Variations:

Add 1/4 cup minced lemon grass to the stock along with the ginger, garlic

and chiles, and substitute the juice of 1/2 lemon for the lime juice.

 

 

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NOTES : Recipe calls for cooked chicken.