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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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I love the soup you get at the Asian Grill restaurants in the little bity bowl. I always end up wanting more, so I decided to make an easy weeknight version of that soup that we could use a a meal. Here are the results: Ingredients:
1 medium onion |
6 mixed mushrooms |
1 garlic clove |
1 (10 1/2 ounce) can beef broth |
1 (10 1/2 ounce) can chicken broth |
1/2 lb angel hair pasta |
3 green onion tops |
1/2 teaspoon salt |
1 teaspoon black pepper |
2 teaspoons crushed red pepper flakes |
3 tablespoons olive oil |
3 tablespoons sesame and ginger marinade |
Directions:
1. In a non stick pan (big enough to hold soup) add 2-4 tbsp Olive oil heat over Medium heat until it shimmers, add in onions, and reduce heat so that onions cook slowly. Simmer onions covered for 10-15 minutes until soft and golden. Stir often so that the onions do not burn.
2. Once onions are golden add in sliced mushrooms, mix in with onions. Simmer 5 minutes then add minced garlic. Pour in cans of beef and chicken broth plus 1 can of water, 3 tablespoons of Garlic Ginger Marinade, 1 teaspoon crushed red pepper flakes, salt and pepper to taste.
3. Add additional water depending on how much broth you want.
4. Bring up to a low boil, add in Green Onion tops and broken pasta (or cabbage) Boil 1 minute, turn off heat and cover.
5. Let soup sit covered for 10-15 minutes. This gives the noodles time to cook and be infused with the flavors.
6. I serve with uncooked green onion tops and/or fried wonton strips.
7. Low Carb Substitutions: Shredded Cabbage in stead of Noodles
8. Goes Great with grilled beef or Chicken.
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