Asian Noodle- Vegetable Soup
- Total Time
A fantastic meal in a bowl. Though this soup is loaded with vegetables, prep time is quick since most of them are frozen.
cooking spray2 spray(s)
fresh shiitake mushroom3 ½ oz, stems removed, caps sliced (about 1 1/2 cups)
ginger root2 Tbsp, fresh, grated
minced garlic1 Tbsp
reduced-sodium chicken broth6 cup(s)
low sodium soy sauce6 Tbsp
uncooked vermicelli6 oz, broken in half
frozen mixed vegetables1 pound(s), Asian stir-fry variety
edamame (shelled)1 cup(s), frozen
uncooked scallion(s)½ cup(s), sliced
dark sesame oil2 tsp
- Coat a large saucepan with cooking spray; heat over medium heat. Add mushrooms; stir-fry until lightly browned, about 3 minutes. Add ginger and garlic; stir-fry until fragrant, about 30 seconds.
- Add broth, water and soy sauce; bring to a boil over high heat. Stir in vermicelli, reduce heat to medium-high and boil, 2 minutes. Add frozen vegetables and edamame; bring to a simmer. Simmer until vegetables and vermicelli are tender, about 5 minutes; remove from heat and stir in scallions. Spoon soup into bowls; drizzle each serving with 1/4 teaspoon oil. Yields about 1 1/2 cups per serving.