Serve Up Umami-Filled Comfort With This Rice Noodle and Shiitake Soup
Cold-soaked mushrooms add a rich flavor to the broth of this light dish, a perfect first course or hot lunch.
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- 1 tsp. Chinese five-spice
- 1 tsp. sugar
- 2 cubes chicken, beef, or veggie bouillon
- 4 oz. rice noodles
- 1 Tbsp. soy sauce
- 1 Tbsp. rice vinegar
- 1 Tbsp. peanut butter
- 1 cup dried shiitake mushrooms, chopped
- Sriracha and limes to taste
- Pack Chinese five-spice, sugar, bouillon, and rice noodles in a zip-top bag.
- Combine soy sauce, rice vinegar, and peanut butter in a leak-proof container.
- Pack other ingredients separately.
- Place mushrooms in a pot with three cups of cold water and soak until they are soft, about 20 minutes.
- Add all other ingredients, bring to a boil, cover, and simmer until rice noodles are soft and the other ingredients have dissolved into the broth, about 10 minutes.
- Top with lime wedges and Sriracha to serve.
Weight: 3 ounces
- Calories 264
- Protein Content 7 g