Lee's Asian Soup

Prep Time:   10 minutes          Cook Time:  40 minutes

8 oz. rice noodles
8 C. water
4 vegetable boullion cubes
1/2 tsp. salt
1 tsp. sugar
3 cloves garlic
2-in raw ginger
2 large carrots
1 medium onion
5 large brown mushrooms
1/2 C. pea pods
fresh mung bean sprouts

Cook rice noodles in large pan of boiling water, about 10 minutes. Rinse, set aside.
Add bouillion cubes to water in pan and heat. Chop carrots and onions in large quarters.
Wash and cut mushrooms in half. Rinse and drain pea pods, cut off strings.  Set aside mushrooms and pea pods.
Add carrots and onions to hot broth and cook 20-30 minutes on medium heat. Remove from heat and add mushrooms and pea pods.

Put cooked rice noodles in bottom of each bowl. Add hot soup to cover.  Top with crisp,fresh mung bean sprouts.
Serve.
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