Categories: Soup- Stew- Chowder- Chili

Ingredients

• 4 oz. shiitake mushrooms, stems removed
• 2 (14 1/2 oz.) cans ready-to-serve chicken broth
• 3 Tbsp. soy sauce
• 2 tsp. finely chopped garlic
• 2 tsp. finely chopped fresh ginger
• 1 cup angel hair pasta, broken into pieces
• 3/4 cup cooked, shredded chicken, or cubed tofu
• 1/2 cup thinly sliced carrot
• 1/2 tsp. Asian sesame oil

Directions

1. Thinly slice shiitake caps (makes about 2 1/2 cups).

2. In a medium saucepan, over medium heat, combine chicken broth with 1 1/2 cups water, the soy sauce, garlic and ginger; bring to a simmer. Add mushrooms, pasta, chicken and carrot; simmer until mushrooms are soft, about 5 minutes.

3. Stir in sesame oil and, if desired, 1/4 cup thinly sliced green onions.

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