Asian Noodle Soup

4 ounces shiitake mushrooms, stems removed
2 cans (14-1/2 ounces) ready-to-serve chicken broth
3 tbs. 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

Thinly slice shiitake caps (makes about 2-1/2 cups). 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. Stir in sesame oil and, if desired, 1/4 cup thinly sliced green onions.

YIELD: 4 Portions

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