Cabbage Bowl
Active: 15 minutes
Total: 15 minutes
Ginger-Lemon Broth with Rice Noodles
Active Time: 15 minutes Total Time: 15 minutes Serves: 4
Vegan Gluten Free
Ingredients
- 4 ounces shitake mushrooms
- 2 tablespoons grated fresh ginger (about a 2-inch knob)
- ¼ cup fresh lemon juice (about 2 lemons)
- 2 scallions (white and light green parts)
- 8 cups rich vegetable broth or chicken broth (homemade is best)
- 4 ounces thin rice noodles
Instructions
Pull the stems from the mushroom caps. Wipe away any dirt from the caps with a damp paper towel, then thinly slice the caps. Discard the stems.
Grate the ginger. Juice the lemons. Thinly slice the scallions.
In a large saucepan, heat the broth over medium-high heat. Add the ginger and mushrooms and let come to a boil. Add the rice noodles and cook until tender, 2 to 4 minutes. Measure and stir in the lemon juice.
Divide the noodles and broth among bowls and top with scallions.
step by step
/01/
Pull the stems from the mushroom caps. Wipe away any dirt from the caps with a damp paper towel, then thinly slice the caps. Discard the stems.
/02/
Grate the ginger.
/03/
Juice the lemons.
/04/
Thinly slice the scallions.
/05/
In a large saucepan, heat the broth over medium-high heat. Add the ginger and mushrooms and let come to a boil. Add the rice noodles and cook until tender, 2 to 4 minutes. Measure and stir in the lemon juice.
/06/
Divide the noodles and broth among bowls and top with scallions.
This recipe was printed from:
https://jessicaseinfeld.com/recipes/ginger-lemon-broth-with-rice-noodles
