Asian Noodle Vegetable Soup

I don't know about where you live, but in Carolina we're enjoying a transcendentally beautiful Spring. However, every now and again we get a really chilly night. After coming back from a run on a particularly nippy evening, I needed something to warm me up a bit. Looking through my cupboard for something to warm me up, I ran across a package of cellophane noodles (also known as bean threads), and decided to have a go at it.


This just kind of a thrown-together vegetable broth, but on that chilly night, it hit the spot just right. You can pretty much throw in anything you want or happen to have around, and I think you'll be fine.


Asian Noodle Vegetable soup

ingredients

• 1 tablespoon vegetable oil
• about 1/4 finely diced onion
• 1 minced garlic clove
• 1 tablespoon ground ginger
  
• 2 cups water
• 3 cups vegetable broth
• 2 tablespoons soy sauce
  
• 2 large, thinly-sliced carrots
• 3 sliced celery stalks
• 1 cup frozen peas
• 1 tablespoon sesame oil
• 3.75 oz package of cellophane noodles (bean threads)

In a heavy-bottomed saucepan, heat the vegetable oil over medium heat. Add the onion and stir until translucent. Then, add the garlic and ginger and stir until golden.

Add the water, broth, and soy sauce. Raise the temperature and bring the liquid to a boil. Reduce the heat to a simmer. Add the carrots and celery, and simmer about 5 minutes until slightly soft. Add the peas, and allow them to heat through (don't overcook the peas). Add the sesame oil, and stir vigorously.

Reduce the heat, then add the noodles. Let them soak, stirring frequently, until soft (maybe 8 minutes, or so). Taste for salt, and add some if necessary, but I didn't think it needed any.