Hot ‘N’ Sour Mushroom & Noodle Soup

Ingredients

• Mushrooms

  Shiitake, dried

  1 oz or 28g

• Tom Yum Paste

  Aroy-d

  6 tsp or 36g

• Mushrooms

  White, raw

  2 cup, whole or 192g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Egg noodles

  Dry, enriched

  2 oz or 57g

• Limes

  Raw

  1 fruit or 67g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

Directions

1. Soak the dried mushrooms in 1 cup of boiling water until softened.
2. In a large saucepan, sauté the button mushrooms and half of the chopped scallions in the Tom Yum paste for 1-2 minutes. Add the vegetable broth and soy sauce, then bring to a boil.
3. Drain the soaked mushrooms, reserving the soaking liquid. Roughly chop the mushrooms and add them to the pan. Strain the soaking liquid into the pan. Add the chopped coriander stalks and red chili.
4. Add the egg noodles, cover, and cook for 1 minute.
5. Turn off the heat, add the lime juice and most of the coriander, reserving some for garnish.
6. Serve in bowls, placing a nest of noodles in each bowl and ladling the broth over. Garnish with the remaining scallions and cilantro.

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