This soup gets its flavor from a slow-simmered broth. For best results, prepare the broth a day ahead of time to let the flavors meld overnight. Add cooked chicken or shrimp to the soup, if you like.
Special Diets:
Ingredients
Method
Several hours or a day before serving, prepare vegetable broth: In 4 quart sauce pot, combine 8 cups water, carrot, onion, dried mushrooms, white part of green onions (save green part), garlic, ginger root, salt, soy sauce, and honey.
Heat to boiling then reduce heat to low and simmer, partially covered, for 45 minutes.
Cool, then refrigerate overnight or for at least 2 hours.
Strain broth, discarding all vegetables except mushrooms.
Return broth and mushrooms to saucepot; add red pepper, cover and cook over medium-low heat for 10 minutes.
Meanwhile, cook Chinese noodles following package directions.
Drain noodles and toss with sesame oil.
Coarsely chop green tops of green onions.
Add noodles and onions to broth; simmer 3 minutes. To serve soup, divide between 4 serving bowls.
Nutritional Info
Serving Size
Calories
200
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.