- 3 ounces thin rice noodles
- 2 teaspoons sesame oil, divided
- 2 teaspoons canola oil
- 4 ounces sliced shitake mushroom
- 4 cups (32 ounces) boxed low-sodium vegetable broth
- 2 cup grated carrots (about 1 cup)
- 1 (1-inch) piece ginger, peeled and cut into 4 (1/4-inch) coins
- 1/2 pound medium shrimp, peeled and deveined (about 20 shrimp)
- 2 cup sliced scallions
- 2 teaspoons fresh lime juice
- 1 1/2 teaspoons low-sodium soy sauce
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh mint leaves
- calories 203
- fat 5 g
- satfat 1 g
- monofat 2 g
- polyfat 2 g
- cholesterol 84 mg
- protein 10 g
- carbohydrate 29 g
- sugars 3 g
- fiber 2 g
- iron 2 mg
- sodium 518 mg
- calcium 39 mg
How to Make It
Bring a large pot of water to a boil; remove pan from heat. Add noodles; let soak just until tender (about 8 minutes). Drain the noodles in a colander; rinse. Toss the noodles and 1 teaspoon sesame oil in a large bowl; set aside.
Add canola oil to pan; sautémushrooms over medium heat, stirring until soft and golden (about 2–3 minutes). Add broth, carrots, and ginger; simmer 5 minutes. Add shrimp; simmer until shrimp is cooked through (about 2 minutes). Stir in scallions, lime juice, soy sauce, and half of herbs.
Divide noodles among 4 serving bowls; ladle soup over noodles. Sprinkle soup with remaining herbs; drizzle each with the remaining sesame oil.
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