Gingered soup and pasta (mf)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Sesame oil; (up to 2) |
| 1 | slice | (quarter size) fresh ginger; minced |
| 1 | Clove garlic; minced | |
| 6 | cups | Chicken broth |
| ½ | bunch | Sliced scallion |
| 1 | bunch | (small) cilantro; stems removed |
| 2 | cups | Vermicelli broken up |
| Lemon wedges | ||
Directions
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