Spicy Icebox Soup
- 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.
- 1/2 pound dry noodles (any shape or long ones will do)
- 1 tablespoon Asian sesame or hot chili oil
- 1 medium onion, diced (1 cup)
- 1 large carrot, sliced (1/2 cup)
- 2 ribs celery, sliced (1/2 cup)
- 1 cup green cabbage, sliced
- 1/2 ounce Chinese dried mushrooms, reconstituted*
- 1 tablespoon minced gingerroot
- 1 tablespoon garlic, minced
- 1 1/2 quarts water or vegetable broth
- 1 tablespoon soy sauce or tamari
- 2 teaspoons sugar
- 1 tablespoon lime juice (juice of 1 lime) or rice vinegar
- 8 scallions, minced
- 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.