Sara Quessenberry
Recipe by Real Simple February 2007

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Credit: John Kernick

Recipe Summary test

prep:
25 mins
additional:
10 mins
total:
35 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare the noodles according to the package directions. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Add the broth, soy sauce, ginger, and chili sauce (if using) and combine. Bring to a boil. Add the scallions, carrots, and green beans. Simmer until the vegetables are tender, 5 to 6 minutes.Drain the noodles and cut into 3-inch lengths. Divide the noodles among individual bowls and ladle the soup over the top.Tip: You can find cellophane and rice noodles in the Asian-food aisle of most supermarkets. If you prefer a more substantial soup, substitute 8 ounces of angel-hair pasta or whole-wheat spaghetti, breaking the strands into pieces before cooking.

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Nutrition Facts

264 calories; calories from fat 20%; fat 6g; saturated fat 1g; sodium 2639mg; carbohydrates 49g; fiber 6g; sugars 11g; protein 9g.
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