Asian Noodle Soup with a Myriad of Mushrooms and Lots of Scallions

Name: Asian Noodle Soup with a Myriad of Mushrooms and Lots of Scallions
Yield: 6 servings
Ingredients: 1 recipe Asian Mushroom Broth (page 15), with trimmed shiitake mushrooms; 2 teaspoons dark sesame oil; 1 clove garlic, minced; 4 scallions, white and green parts, sliced; 6 to 8 ounces fresh mushrooms, any variety, cleaned and sliced; One 15-ounce can Asian mushrooms, such as straw, abalone, or oyster mushrooms (leave straw mushrooms whole; coarsely chop abalone or oyster), undrained; One 6-ounce can sliced water chestnuts, undrained; 1 tablespoon rice vinegar; 1 tablespoon cornstarch; 3 to 4 ounces rice-stick noodles; Reduced-sodium soy sauce to taste; Freshly ground pepper to taste

December 9, 2011

This Asian-style soup is a treat for mushroom aficionados. Scallion Pancakes (page 157) are a good accompaniment. This is a perfect introduction to a simple meal of stir-fried vegetables with tofu.

Recipe notes

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