This Asian-style soup is a treat for mushroom aficionados. Scallion Pancakes (page 157) are a good accompaniment. This is a perfect introduction to a simple meal of stir-fried vegetables with tofu.

　　

Ingredients

6 servings

　　1 recipe Asian Mushroom Broth (page 15), with trimmed shiitake mushrooms

　　2 teaspoons dark sesame oil

　　1 clove garlic, minced

　　4 scallions, white and green parts, sliced

　　6 to 8 ounces fresh mushrooms, any variety, cleaned and sliced

　　One 15-ounce can Asian mushrooms, such as straw, abalone, or oyster mushrooms (leave straw mushrooms whole; coarsely chop abalone or oyster), undrained

　　One 6-ounce can sliced water chestnuts, undrained

　　1 tablespoon rice vinegar

　　1 tablespoon cornstarch

　　3 to 4 ounces rice-stick noodles

　　Reduced-sodium soy sauce to taste

　　Freshly ground pepper to taste

　　

Step 1

Prepare the broth according to the recipe.

　　

Step 2

Heat the oil in a soup pot, then add the garlic and white parts of the scallions and sauté over medium-low heat for 2 or 3 minutes.

　　

Step 3

Add the broth, green parts of the scallions, fresh mushrooms, canned mushrooms with liquid, water chestnuts with liquid, and rice vinegar. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.

　　

Step 4

Dissolve the cornstarch in just enough water to make it pourable, and stir into the soup. Break up the rice-stick noodles and add them to the soup. Simmer for 5 minutes, or until the noodles are al dente.

　　

Step 5

Season with soy sauce and pepper, and adjust the consistency with water if the soup is too dense. Serve at once.

　　

Nutrition Information

Step 6

Per serving:

　　

Step 7

Calories: 154

　　

Step 8

Total fat: 4g

　　

Step 9

Protein: 4g

　　

Step 10

Fiber: 4g

　　

Step 11

Carbohydrate: 28g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 600mg

　　Vegan Soups and Hearty Stews for All Seasons