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Ginger-Lemon Broth with Rice Noodles

Email Ginger-Lemon Broth with Rice Noodles

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Ginger-Lemon Broth with Rice Noodles

Active Time: 15 minutes   |   Total Time: 15 minutes   |   Serves 4  |  Vegan  |  Gluten Free

  • 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

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.

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