Categories: Soups

Ingredients

• 8 cups water
• 1 large carrot, quartered
• 1 large onion, quartered
• 6 green onions
• 4 cloves garlic, coarsely chopped
• 1/4 cup coarsely chopped peeled gingerroot
• 3 tbsp reduced sodium soy sauce
• 1 tbsp honey
• 1/2 tsp salt
• 1 small red pepper, seeded and thinly sliced
• 3 oz dried chinese noodles or vermicelli
• 2 tsp Oriental sesame oil
• 2 tbsp chopped fresh cilantro

Directions

1. Serveral hours or day before serving, prepare vegetable broth: In a large saucepan, combine water, carrot, onion, white part of green onions, garlic, gingerroot, soy sauce, honey and salt. Heat to boiling over high heat. Reduce heat , partially cover and simmer 45 minutes. Cool broth to room temperature, cover and refrigerate overnight or at least two hours.

2. Strain broth, discarding all vegetables. Return broth to saucepot; add red pepper, cover and cook 10 minutes.

3. Meanwhile, cook Chinese noodles, following package directions. Drain noodles and toss with sesame oil. Coarsely chop reserved green onions. Add noodle mixture and green tops to broth; simmer 3 minutes. To serve, divide soup among 4 serving bowls and sprinkle each with some cilantro.

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