Hoho's Chinese Noodle Soup

Encourage your preschooler to try a new taste from China with this hot and flavorful Hoho favorite.

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Ingredients

• 1 pack (2 oz.) dried bean thread noodles
• 3 dried shitake mushrooms
• 32 oz. container vegetable broth
• 1 tsp. minced garlic
• 2 thin slices fresh ginger root
• 1/4 cup sliced water chestnuts
• 1/4 cup bamboo shoots, sliced thin
• 1/2 cup sliced carrots
• 1/2 cup sliced snow peas
• 1 1/2 cups chopped bok choy or spinach
• 1 tsp. sesame oil
• Salt and pepper
• 2 tbsp. scallions

Directions

1. Step 1

   Place the bean thread noodles in a large bowl of cold water and the dried mushrooms in a small bowl of warm water and set both aside to soak. Soak for about 30 minutes.

2. Step 2

   Bring the vegetable broth to a simmer in a large pot over medium heat. Add the garlic, ginger, water chestnuts, bamboo shoots, and carrots. Simmer until carrots are tender, about 10 minutes.

3. Step 3

   Drain the noodles and mushrooms. Cut the noodles into shorter lengths and add to the soup. Cut the mushroom into thin slices. Add the mushrooms, snow peas, bok choy, and sesame oil. Season to taste with salt and pepper. Simmer until vegetables are just tender, about 5 minutes longer.

4. Step 4

   Spoon the soup into small bowls and sprinkle with scallions.

Nurtition Facts

• Calories: 78
• Total Fat: 1g
• Saturated Fat: 0g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 633mg
• Total Carbs: 16g
• Fiber: 2g
• Sugar: 3g
• Protein: 1g