Vietnamese Noodle Soup
Serving Size / Yield
- 1 lg. lime
- 4 oz. dried flat rice noodles
- 2 14.5-oz. cans vegetable broth
- 1 sm. bunch fresh basil
- 2 garlic cloves, crushed with side of chef's knife
- 1 2-inch piece peeled fresh ginger, thinly sliced
- 2 C. water
- 1/4 lb. shiitake mushrooms, stems discarded and caps thinly sliced
- 4 oz. snow peas, strings removed and each pod cut diagonally in half
- 1 Tbs. soy sauce
- 1 C. loosely packed fresh cilantro leaves, chopped
Using a vegetable peeler, remove peel from lime and reserve; squeeze 1 tablespoon juice.
In large bowl, pour enough boiling water over rice noodles to cover; let soak until softened, 7 to 10 minutes.
Meanwhile, in 3-quart saucepan, combine broth, basil, garlic, ginger, lime peel and water; heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes. Strain broth through sieve; discard solids and return broth to saucepan.
Drain noodles; rinse with cold running water and drain again. Stir mushrooms, snow peas, soy sauce and noodles into broth mixture; heat to boiling over high heat. Reduce heat to low; cover and simmer 3 minutes. Stir in cilantro and lime juice just before serving.
Each serving: About 155 calories, 5g protein, 30g carbohydrate, 2g total fat (1g sat.), 0mg cholesterol, 1,120mg sodium.