Saturday, January 15, 2011

Mushroom and Bean Thread Noodle Soup

This is a light vegetable and noodle soup with a "meaty" flavor that is perfect for both summer and winter. 

2 cloves garlic, minced
2 teaspoons olive oil
2 (3.5 oz) packages fresh shiitake mushroom, sliced
1 medium size carrot, julienned
3 ounces broccoli florets
1 small yellow bell pepper, sliced
1 medium tomato, diced
1 cube bouillon
3 tablespoons soy sauce
1 teaspoon salt
8 cups boiling water + 6 cups
3 (4grams) packages bean thread noodles (usually they are sold in 12 (4grams) packages)

1. Soak the bean thread noodles in 6 cups boiling water for 3 minutes. Drain and rinse under cold running water. 

2. Heat olive oil in a pot over a medium high heat. Saute garlic until pale brown.

3. Stir in carrots, zucchini, bell pepper, and mushrooms and cook for 4 minutes.

4. Add in 8 cups boiling water, tomato, bouillon, soy sauce, salt, bean thread noodles and broccoli and cook for another 3 minutes. Check the vegetables for doneness. Serve immediately.

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