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. See the menu with Instant Tofu and Mixed Vegetable Stir-Fry (page 144).

　　

Ingredients

4 servings

　　4 ounces bean-thread (cellophane) or rice-stick noodles

　　Two 15-ounce cans vegetable broth

　　8 to 10 ounces white or cremini mushrooms, cleaned and sliced (use presliced if desired)

　　1/2 to 1 teaspoon grated fresh ginger, or to taste

　　3 to 4 scallions, thinly sliced

　　Freshly ground pepper to taste

　　

Step 1

Combine the noodles with hot water to cover in a heatproof container. Cover and soak until al dente, 15 to 20 minutes.

　　

Step 2

Meanwhile, combine the broth, mushrooms, and ginger in a large saucepan and bring to a simmer. Cover and simmer until the mushrooms are done, about 10 minutes.

　　

Step 3

Drain the noodles well. Transfer them to a cutting board and chop in several directions to shorten.

　　

Step 4

Stir the noodles and scallions into the broth and season with pepper. Add a bit more water if the soup is too thick. Serve at once.

　　

asian-style soups

Step 5

Asian-style soups are ideal to make when you want a good soup quickly, with little forethought. With a burst of inspiration and a few choice ingredients, a tasty soup is a few minutes away. While most soups benefit from being made ahead of time to develop flavor, these are best eaten as soon as they are made.

　　

nutrition information

Step 6

Calories: 127

　　

Step 7

Total Fat: 0g

　　

Step 8

Protein: 2g

　　

Step 9

Carbohydrate: 28g

　　

Step 10

Cholesterol: 0mg

　　

Step 11

Sodium: 222mg

　　The Vegetarian 5-Ingredient Gourmet