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Asian Noodle Soup

Source: Mushroom Council
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  4 servings (serving size: about 5 3/4 cups)
4 ounces shiitake mushrooms, stems removed
2 cans chicken broth (14 1/2 ounces each)
3 tablespoons soy sauce
2 teaspoons garlic, finely chopped
2 teaspoons finely chopped fresh ginger or 1 teaspoon ground dried ginger
1 cup angel hair pasta, broken into pieces
3/4 cup skinless boneless chicken breasts, shredded or cubed tofu (about 4 ounces)
1/2 cup carrot, thinly sliced
1/2 teaspoon Asian sesame oil
1/4 cup green onions, thinly sliced (optional)

Thinly slice shiitake caps (makes about 2 1/2 cups)
In a medium saucepan, over medium heat, combine chicken broth with 1 1/2 cups water, the soy sauce, garlic and ginger; bring to a simmer. Add mushrooms, pasta, chicken or tofu and carrot; simmer until mushrooms are soft, about 5 minutes. Stir in sesame oil, and if desired, green onions.

Recipe reprinted by permission of Mushroom Council. All rights reserved.
Date Added: 01/08/2009
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