Spicy Icebox Soup

  • Yield: 4 servings


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

Nutritional Info *per serving

  • Calories 300
  • Fat 5g
  • Cholesterol 0mg
  • Sodium 292mg
  • Carbohydrate 56g
  • Protein 9g