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Ingredientes
- 4 ounce rice stick noodles Hot water as needed
- 10 x dry Chinese black mushrooms
- 8 c. chicken broth
- 1 Tbsp. finely-chopped ginger root
- 1 lrg carrot diagonally cut into 1/8" ovals
- 1 Tbsp. low-sodium soy sauce
- 1 1/2 c. thinly-sliced baked ham
- 1 bn fresh watercress cut 2" lengths
- 2 x green onions cut 1" lengths
Direcciones
- Place rice noodles in large bowl and cover with hot water. Place dry mushrooms in small container with tight-fitting lid, add in hot water to top of container and cover. (Dry mushrooms float; placing them in covered container ensures which they will be submerged.)
- Soak noodles and mushrooms 20 min. Drain noodles in colander and set aside. Drain mushrooms, pat dry with paper towels, trim and throw away stems and cut tops into thin strips.
- Meanwhile, in 3 1/2- to 4-qt saucepan, bring broth to boil. Reduce heat to simmer, add in ginger and carrot, and cook till carrot is crisp-tender, 12 to 15 min. Add in soy sauce, ham, watercress, green onions, liquid removed rice noodles and mushrooms. Stir to combine and heat through, 1 to 2 min. Ladle into hot soup bowls and serve immediately.
- This recipe yields 4 to 6 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 382g | |
| Recipe makes 6 servings | |
| Calories 106 | |
| Calories from Fat 5 | 5% |
| Total Fat 0.58g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 660mg | 28% |
| Potassium 425mg | 12% |
| Total Carbs 19.08g | 5% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.18g | 1% |
| Protein 5.78g | 9% |
