Asian Noodle Soup

INGREDIENTS

• 2 cans (14 ounces each) ready-to-serve chicken broth
  
• 1-1/2 cups water
  
• 3 tablespoons soy sauce
• 2 teaspoons finely chopped garlic
  
• 2 teaspoons finely chopped fresh ginger or 1 teaspoon ground ginger
  
• 4 ounces fresh Modern shiitake mushrooms, cleaned, stems removed, caps thinly sliced (about 1-1/2 cups)
  
• 1-1/2 ounces angel hair pasta, broken into 2-inch pieces (about 1/3 cup)
  
• 3/4 cup cooked, shredded chicken (about 4 ounces)
  
• 1/2 cup thinly sliced carrot
  
• 1/2 teaspoon toasted sesame oil

INSTRUCTIONS

For a vegetarian version of this satisfying soup, substitute vegetable broth and 4 ounces tofu, cubed, for the chicken broth and shredded chicken.

In medium-sized saucepan, bring chicken broth, water, soy sauce, garlic and ginger to a simmer over medium heat. Add mushrooms, pasta, chicken and carrot; simmer until mushrooms are soft, about 5 minutes. Stir in sesame oil; sprinkle with thinly sliced green onion, if desired.

Yield: 4 servings (about 5-3/4 cups)