Asian Noodle Soup


8 cups water
1 large carrot, quartered
1 large onion, quartered
8 medium dried Chinese black or shiitake mushrooms
6 green onions
4 cloves garlic, coarsely chopped
1/4 cup coarsely chopped peeled fresh ginger root
3 tablespoons low-sodium soy sauce
1 tablespoon honey
1/2 teaspoon salt
1 small sweet red pepper, seeded and thinly sliced
3 ounces (dry) Chinese noodles or vermicelli
2 teaspoons toasted sesame oil


For Best Results, Prepare The Vegetable Broth For This Soup Several Hours Or A Day Ahead Of Time To Allow The Flavors To Mix And Intensify.

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