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


  1. 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.
  2. 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.
  3. 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.



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