Rating ★ ★ ★ ★ ★
Read Reviews
Serves
4
Hands-On Time
25 min
Total Time
35 min
Nutritional Information
NUTRITIONAL INFORMATION

Per Serving

Calories
264 calories
Calories
20 calories from fat
Fat
6 g
Sat Fat
1 g
Cholesterol
0 mg
Sodium
2,639 mg
Protein
9 g
Carbohydrate
49 g
Sugar
11 g
Fiber
6 g
February 2007
INGREDIENTS

1 3.75-ounce package cellophane (bean thread) or thin rice noodles
1tablespoon olive oil
8ounces shiitake or other mushrooms, stems discarded and caps thinly sliced
6cups vegetable or low-sodium chicken broth
2/3cup low-sodium soy sauce
2tablespoons grated fresh ginger
1teaspoon chili sauce or hot pepper sauce to taste (optional)
4 scallions (green and white parts), thinly sliced
4 carrots, thinly sliced
8ounces green beans, trimmed and cut into 2-inch pieces
Make Pan-Fried Potatoes w/ Mushroom Sauce
DIRECTIONS

Prepare the noodles according to the package directions. Drain and cut into 3-inch lengths.
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 desired) and combine. Bring to a boil.
Add the scallions, carrots, and green beans. Simmer until the vegetables are tender, 5 to 6 minutes.
Divide the noodles among individual bowls and ladle the soup over the top.