(Adapted from the recipe Noodles in hot ginger broth from the cook book: Allergy-Free Cooking)
Noodles in hot ginger and garlic broth
5 cups of gluten free chicken stock
large chunk of fresh ginger (about 1/2 ounce) peeled and fine julienne strips
3 tablespoons gluten free soy sauce
2 garlic cloves finely chopped
7 0z of rice noodles (thin or medium)
8 baby corn, halved lengthwise
4 scallions sliced diagonally
1 packet of shitake mushrooms sliced (there are usually about 8-10 mushrooms in a pack)
(The originally recipe calls for 2 bok choy roughly chopped, and 1/2 cup of bean sprouts…I didn’t have any so I made it with out)
Simmer broth, ginger, garlic and soy sauce for 3 minutes.
Bring to a light boil and add noodles. Cook as directed on package.
In a sautéed pan add one tablespoon of oil, and sauté baby corn to give a bit of color, then add the mushrooms. Cook for 1-2 additional minutes
Carefully add the baby corn and mushrooms to the pan of broth and noodles.
(If following the original recipe, add the bok choy, simmer until tender. Add bean sprouts at the very end
Simmer for an additional two minutes.
Garnish with scallions.