Gingered soup and pasta (mf)

Yield: 4 Servings

Measure Ingredient
1 tablespoon Sesame oil; (up to 2)
1 slice (quarter size) fresh ginger; minced
1 \N Clove garlic; minced
6 cups Chicken broth
½ bunch Sliced scallion
1 bunch (small) cilantro; stems removed
2 cups Vermicelli broken up
\N \N Lemon wedges

Saute ginger and garlic in sesame oil for a few seconds. Add broth and bring to a boil. Add pasta and simmer 5 minutes or until done. Add scallion and cilantro and serve. Let each person garnish their portion with fresh lemon at last minute so as not to discolor green of soup.

Yield: 4 servings

Busted for you by Gail Shermeyer <4paws@...> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6615 Posted to MC-Recipe Digest V1 #690 by 4paws@... (Shermeyer-Gail) on Jul 26, 1997

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