Asian Noodle Soup
By Shannon O'Donnell
I think I ripped this recipe out of an old 'Real Simple' magazine...their recipes are so quick and easy for weeknight dinners. It's essentially an at-home version for Vietnamese Pho. But be sure to pronounce it 'Fuh' (rhymes with 'duh', as Charlie Sheen apparently still likes to throw around)...my husband and I ordered it as 'FOE' for years at restaurants, and apparently that is not the way to say it...!
ASIAN NOODLE SOUP
5 cups chicken stock/broth (I use Better Than Bouillon for great, deep flavor)
1 tsp dried lemon grass, or 1 tsp lemongrass 'in the tube' (found near herbs in vegetable aisle)
1 tsp minced ginger (again, I buy it in the jar, pre-minced)
4 oz dry rice noodles (aka Rice Sticks)
1/2 cup shitake or cremini mushrooms, thinly sliced
2 scallions ('green onions'), trimmed and sliced
1 cup fresh bean sprouts
1 cup fresh basil
Shredded, cooked chicken
Various Asian hot sauces like Hot Chili Oil, to taste
1) In a medium saucepan over high heat, combine the chicken broth, lemongrass and ginger. Heat to boiling. Reduce heat to low.
2) Add rice noodles and mushrooms and cook until softened, about 2 to 3 minutes. Add scallions (and chicken if desired) and remove from heat.
3) Divide soup among bowls (4 to 6, depending on size) and top with bean sprouts and basil. Pass hot oil if desired.
Serves 4 to 6.
When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.