Asian Mushroom Soup

This is a pleasant and warming soup.  It makes a great lunchtime soup with a cup of tea, or a nice soup to be served with an Asian main course for dinner.  Easy to make and just common ingredients you can easily obtain.

INGREDIENTS
3.5 Ounces Vermicelli Pasta
6 Fresh Mushrooms
1/3 Cup Scallions (Cut into 1 1/2 inch pieces)
1 1/2 Cup Chicken Broth
1 1/2 Cup Water
1 Tablespoon Soy Sauce
1 Tablespoon Sesame Oil
1/4 Teaspoon Salt
1 Tablespoon Corn Starch

PREPARATION
Slice the mushrooms into thin slices.  Cut the Scallions into pieces about 1 1/2 inches long.  Soak the Vermicelli Pasta in cold water until soft.

Put the Chicken Broth and water into a saucepan, together with the mushrooms and Vermicelli Pasta and bring to a boil.  Boil for 3 minutes on medium - high heat.

Now, add the Scallions, Soy Sauce and salt and continue to simmer the saucepan for an additional 3 minutes.

Mix the Corn Starch with 1 Tablespoon of water to make a thickener.  Stir and mix well.  While stirring, add the thickener to the saucepan and continue to stir until the soup thickens.

When the soup has thickened nicely, drizzle the Sesame Oil into the soup.  The soup is now ready to serve while hot and fresh.

NOTE:  Depending upon your taste and what you may serve with the soup, you may always consider using Beef Broth or Vegetable Broth, especially if you enjoy the vegetarian fare, in place of the Chicken Broth.  It's still a very good soup and may compliment your main course better this way.

If you have questions, feel free to email me at: stan.kain@gmail.com  And you may subscribe to my Recipe Blog where you will receive updates and new recipes as I add them.  And as always, please share any recipes you enjoy with family and friends!  I'm sure these mild Asian style soups will be a pleasant change and have a bit of the flavor you enjoy from eating at a Chinese restaurant!