3 ounces thin rice noodles 2 teaspoons sesame oil, divided 2 teaspoons canola oil 4 ounces sliced shitake mushroom 4 cups (32 ounces) boxed low-sodium vegetable broth 2 cup grated carrots (about 1 cup) 1 (1-inch) piece ginger, peeled and cut into 4 (1/4-inch) coins 1/2 pound medium shrimp, peeled and deveined (about 20 shrimp) 2 cup sliced scallions 2 teaspoons fresh lime juice 1 1/2 teaspoons low-sodium soy sauce 2 tablespoons chopped fresh cilantro 2 tablespoons fresh mint leaves

How to Make It
Step 1
Bring a large pot of water to a boil; remove the 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.
Step 2
Add canola oil to pan; sautemushrooms 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 are cooked through (about 2 minutes). Stir in scallions, lime juice, soy sauce, and half of the herbs.
Step 3
Divide noodles among 4 serving bowls; ladle soup over noodles. Sprinkle soup with remaining herbs; drizzle each with the remaining sesame oil.

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