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Mixed Mushroom Noodle Bowl
- 1 pound mixed fresh white and specialty mushrooms, trimmed and sliced
- 2 medium-sized carrots, peeled and sliced (about 1 cup)
- ¼ cup soy sauce
- ½ teaspoon ground ginger
- 3 ounces (¼ 12-ounce package) vermicelli, broken in half
- 1 cup frozen edamame kernels or green peas
- 2 green onions cut into thin, 2-inch strips
- 1½ teaspoons toasted sesame oil
In very large, heavy saucepan, heat 8 cups water, the mushrooms, carrots, ¼ cup soy sauce, and the ginger.
Bring to a boil; cook 5 minutes.
Add vermicelli, edamame, green onions. Cook just until noodles are tender, about 5 minutes.
Stir in sesame oil; taste and add more soy sauce, if needed. Serve immediately.
Serves 4.