Gingered Soup & Pasta
Yield
4 servingsPrep
5 minCook
15 minReady
20 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
sesame oil
|
|
| ¼ | each |
ginger
fresh, minced |
*
|
| 1 | each |
garlic cloves
minced |
|
| 6 | cups |
chicken broth
|
|
| ½ | bunch |
scallions, spring or green onions
sliced |
*
|
| 1 | bunch |
cilantro
stems removed |
*
|
| 2 | cups |
vermicelli pasta
broken up |
|
| 1 | wedges |
lemon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
sesame oil
|
|
| 0.3 | each |
ginger
fresh, minced |
*
|
| 1 | each |
garlic cloves
minced |
|
| 1.4 | l |
chicken broth
|
|
| 0.5 | bunch |
scallions, spring or green onions
sliced |
*
|
| 1 | bunch |
cilantro
stems removed |
*
|
| 473 | ml |
vermicelli pasta
broken up |
|
| 1 | wedges |
lemon
|
*
|
Directions
Sauté 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.
