Asian Rice Noodle and Shrimp Soup

Ingredients

• 2 teaspoons canola oil 
• 1 cup carrots grated
• 2 tablespoons cilantro leaves fresh chopped
• 2 tablespoons mint leaves fresh
• 1 inch ginger peeled cut into 4 (1/4-inch) coins
• 2 teaspoons juice of lime fresh
• 1.5 teaspoons soya sauce low-sodium
• 4 ounces shitake mushroom sliced
• 3 ounces rice noodles thin
• 2 cup scallions sliced
• 2 teaspoons sesame oil divided
• 0.5 pound shrimp deveined peeled ( 20 shrimp)
• 32 ounces boxed vegetable broth low-sodium

Equipment

• bowl
• frying pan
• ladle
• pot
• colander

Directions

1. Bring a large pot of water to a boil; remove pan from heat.
2. Add noodles; let soak just until tender (about 8 minutes).
3. Drain the noodles in a colander; rinse. Toss the noodles and 1 teaspoon sesame oil in a large bowl; set aside.
4. Add canola oil to pan; sautmushrooms over medium heat, stirring until soft and golden (about 23 minutes).
5. Add broth, carrots, and ginger; simmer 5 minutes.
6. Add shrimp; simmer until shrimp is cooked through (about 2 minutes). Stir in scallions, lime juice, soy sauce, and half of herbs.
7. Divide noodles among 4 serving bowls; ladle soup over noodles.
8. Sprinkle soup with remaining herbs; drizzle each with the remaining sesame oil.