You are here: Home » Recipes » Spicy Icebox Soup Spicy Icebox Soup Recipe by Relish Contributor Yield 4 servings With some ingenuity, a little imagination and a great big stockpot, you can turn what's in your refrigerator into a hearty dish. PrintEmail Ingredients 1/2 pound dry noodles (any shape or long ones will do)1 tablespoon Asian sesame or hot chili oil1 medium onion, diced (1 cup)1 large carrot, sliced (1/2 cup)2 ribs celery, sliced (1/2 cup)1 cup green cabbage, sliced1/2 ounce Chinese dried mushrooms, reconstituted*1 tablespoon minced gingerroot1 tablespoon garlic, minced1 1/2 quarts water or vegetable broth1 tablespoon soy sauce or tamari2 teaspoons sugar1 tablespoon lime juice (juice of 1 lime) or rice vinegar8 scallions, minced Instructions Cook noodles in a pot of boiling salted water 5 to 6 minutes or until al dente. Drain and rinse under cold water. If you are using long noodles, cut into 2-inch lengths to make eating easier. In a large saucepot, heat sesame oil over medium heat. Add all the vegetables, including the reconstituted mushrooms as well as the gingerroot and garlic; saute 1 minute. Add water or broth and bring to a boil over high heat. Add soy sauce, sugar and lime juice or rice vinegar, reduce heat and simmer 5 minutes. Add cooked noodles and scallions. Serve. Or cool to room temperature and chill or freeze for later consumption; reheat before serving. *To reconstitute dried mushrooms: Soak in a bowl of warm water to cover for 20 minutes or until softened. Squeeze the excess moisture from the mushrooms, remove and discard the stems; slice caps thinly.