Hot and Sour Mushroom Soup
500 ml (2 cups) reduced-sodium chicken broth
250 g (8 oz) sliced fresh mushrooms (white, oyster or cremini)
2 ml (1/2 tsp) finely grated lime rind
45 ml (3 tbsp) fresh lime juice
30 ml (2 tbsp) fish sauce
2 ml (1/2 tsp) Asian chili paste
30 g (1 oz) rice vermicelli noodles, broken in pieces (about 250 ml/1 cup)
2 green onions, thinly sliced
In a medium saucepan, bring broth to a boil; add mushrooms, lime rind and juice, fish sauce and Asian chili paste. Cover and cook over medium heat for 5 minutes or until mushrooms are tender. Stir in rice noodles and bring to a boil for 1 to 3 minutes or according to package directions. Serve in bowls garnished with green onions.
Makes 2 servings.
Nutritional information per serving: 106 calories; 6.6 g protein; 0.5 g fat; 20.5 g carbohydrate; 2.7 g fibre; 2003 mg sodium.
Source: Mushrooms Canada, www.mushrooms.ca