This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.
"Some minds are like soup in a poor restaurant - better left unstirred."-P.G. Wodehouse
This is another recipe that was inspired by a basket of ingredients given to me by my brotherís family for Christmas.
The basket contained the rice noodles. These are common and I have posted a fair number of recipes on the Dr. Gourmet Web site using rice noodles. I love them because they are so easy to cook: the noodles take all of about five minutes in boiling water. They also make a great vehicle for so many terrific flavors. (Note that we do particularly like the Annie Chun's brand brown rice version because they contain more fiber.) The Christmas Basket Challenge, Part 3†Ľ
Servings = 2 | Serving size =1 1/2 ounces noodles with about 1 1/4 cup soup
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes good leftovers without the rice noodles. Overcooking rice noodles (or cooking and reheating them) will cause them to shatter. Better to keep the leftover soup and serve it over rice (fresh or leftover) or make the rice noodles fresh.
|2 tsp||dark sesame oil|
|2 Tbsp||fresh ginger (minced)|
|6 large||green onions (thinly sliced crosswise; keep white and green parts separate)|
|2 ounces||shiitake mushrooms (stemmed and thinly sliced)|
|1||rib celery (large dice)|
|2 cups||no salt added vegetable stock|
|1 large||carrot (peeled and thinly sliced into rounds)|
|1 Tbsp||low sodium soy sauce or gluten-free tamari sauce|
|2 ounces||snow peas or snap peas|
|1/2 cup||light coconut milk|
|8 ounces||trout, drum, flounder, or other firm whitefish (cut into 1-inch chunks)|
|3 ounces||rice noodles|
Place the sesame oil in a saucepan over medium-high heat.
Add the ginger and cook for 1 minute, stirring frequently.
Add the white part of the green onions and cook for 1 minute.
Add the mushrooms and celery and cook for about 3 minutes. Stir frequently.
Add the vegetable stock, carrots, and soy or tamari sauce, stir, and bring to a simmer.
Cook for 10 minutes or until the carrots are barely tender.
While the soup is simmering, place the 4 quarts water in a medium pan and place over high heat.
After the carrots are cooked until slightly tender, add the snow peas, coconut milk, and fish to the soup.
At the same time add the rice noodles to the boiling water in the medium pan.
Simmer the soup, and when it is done, drain the noodles, divide them between two bowls, and serve the soup on top of the noodles.
Serving size = 1 1/2 ounces noodles with 1 1/4 cup soup
Servings = 2
Amount Per Serving
|Calories 458||Calories from Fat 141|
|% Daily Value|
|Total Fat 15g||24%|
|Saturated Fat 5g||18%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 52g||17%|
|Dietary Fiber 4g||14%|
|Vitamin A 139%||Vitamin C 57%|
|Calcium 16%||Iron 29%|
|Vitamin K 174 mcg||Potassium 1043 mg|
|Magnesium 70 mg|