Rating: 5 stars
1 Ratings
  • 5 star values: 1
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This Asian-inspired soup features thin rice noodles, shrimp, ginger, and fresh vegetables.

Lori Powell
Recipe by Health October 2010

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Credit: Melissa Punch; Styling: Scott Horne/bigleo.com

Recipe Summary test

prep:
15 mins
cook:
17 mins
total:
32 mins
Yield:
Makes: 4 servings (Serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

203 calories; fat 5g; saturated fat 1g; mono fat 2g; poly fat 2g; cholesterol 84mg; protein 10g; carbohydrates 29g; sugars 3g; fiber 2g; iron 2mg; sodium 518mg; calcium 39mg.
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