Asian Noodle Soup

For best results, prepare the vegetable broth for this soup several hours or a day before to allow spices to mix and intensify.

Ingredients:

8 cups water
1 large carrot, quartered
1 large onion, quartered
8 medium sized dried Chinese black or shiitake mushrooms
6 green onions
4 cloves garlic, coarsely chopped
1/4 cup coarsely chopped peeled fresh ginger root
3 TB low sodium soy sauce
1 TB honey
1/2 tsp salt
1 small sweet red pepper, seeded and thinly sliced
3 oz (dry) Chinese noodles or vermicelli
2 tsp toasted sesame oil

How to Prepare:

Several hours or day before serving prepare vegetable broth: In 4 quart sauce pot, combine water, carrot, onion, dried mushrooms, the white part of green onions (save the green part), garlic, ginger root, salt, soy sauce, and honey. Heat to boil and simmer 45 minutes. Reduce heat to low, partially cover, and refrigerate overnight or at least 2 hours.

Strain broth, discarding all vegetables except mushrooms. Return broth and mushrooms to saucepot; add red pepper, cover and cool over medium-low heat for 10 minutes.

Meanwhile, cook Chinese noodles following package directions. Drains noodles and toss with sesame oil. Coarsely chop green tops of green onions. Add noodles and onions to broth; simmer 3 minutes. To serve soup, divide between 4 serving bowls.