Rice Noodles with Spinach in Shiitake Mushroom Soup

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Rice Noodles with Spinach in Shiitake Mushroom Soup

 

Recipe By :Real Vegetarian Thai - Nancie McDermott

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 ounces dried shiitake mushrooms

8 ounces dried rice noodles, preferably wide, flat

ones

OR

1 pound fresh fettucine or linguine

2 tablespoons vegetable oil

1 tablespoon coarsely chopped garlic

12 ounces sliced fresh mushrooms

1/2 teaspoon salt

6 cups vegetable stock

6 ounces spinach leaves (7 to 8 cups)

6 green onions -- thinly sliced crosswise

2 teaspoons freshly ground pepper

1/2 cup chopped fresh cilantro, including some

stems

6 tablespoons Crispy Garlic in Oil

 

Place the dried shiitake mushrooms in a small bowl and add hot water to cover

them. Let them soften for 30 minutes, pressing occasionally to submerge them

all, while you prepare other ingredients.

Meanwhile, prepare the noodles. For dried rice noodles, place them in a large

bowl, add warm water to cover, and soak until white and pliable, 15 to 20

minutes. To cook, bring a large pot of water to a rolling boil. Drain the

softened noodles, add them to the pot, and cook, using chopsticks or forks to

sepsrate them as they boill, until tender but still firm, about 3 minutes. If

you are using fresh fettucine or linguine, cook it in the same way, then drain

and set aside.

In a large skillet over high heat, warm the vegetable oil until a bit of

garlicdropped into the pan sizzles at once. Add the garlic and the fresh

mushrooms and sprinkle them with the salt. Cook, tossing often, until shiny,

softened, and nicely browned, 4 to 5 minutes. Transfer to a bowl and set aside.

In a saucepan over medium heat, bring the stock to a rolling boil. Meanwhile,

remove softened mushrooms from their soaking liquid; strain them through a

fine-mesh sieve or a coffee filter, and add to the stock. Slice the shiitakes

into long, thin strips and set aside.

When the stock is hot, divide the noodles among 6 large bowls, one for each

guest. Divide the spinach as well, remembering that its volume will reduce

greatly once it wilts in the hot soup. Garnish each serving with an equal

portion of shiitake mushrooms, sauteed mushrooms, and green onions. Ladle about

1 cup of hot stock into each bowl, sprinkle with ground pepper and cilantro

leaves, and top with a generous tablespoon of Crispy Garlic in Oil. Serve at

once.

 

 

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Per serving: 265 Calories (kcal); 9g Total Fat; (28% calories from fat); 9g

Protein; 41g Carbohydrate; 2mg Cholesterol; 1810mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0