Rice Noodle Soup With Escarole And Shrimp

Oxmoor House
5 servings (serving size: 1 cup)


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2 ounces uncooked bean threads (cellophane noodles), broken in half
2 (14 1/2-ounce) cans vegetable broth
1/2 pound medium shrimp, peeled, deveined, and chopped
1 cup thinly sliced escarole
2 tablespoons chopped fresh cilantro


Cook noodles according to package directions; drain.

Bring broth to a boil in a medium saucepan. Add shrimp; reduce heat, and simmer 3 minutes. Add escarole; cook 30 seconds. Stir in noodles. Sprinkle cilantro evenly over each serving. Serve warm.

Created date

March 2010

Nutritional Information

Calories 107
Fat 1.6 g
Satfat 0.2 g
Protein 9.4 g
Carbohydrate 13.1 g
Cholesterol 69 mg
Iron 1.4 mg
Sodium 890 mg
Caloriesfromfat 13 %
Fiber 0.3 g
Calcium 43 mg