Yesterday we had a severe cold weather day and school was canceled. Same thing for today. Yippeee!
Been back for 2 days, since winter break, and having a days off already is sweet! Kind of eases ya back into the groove of a schedule. But seriously, it is freeeezing outside. Even though the sun shines and it looks like it could be warm outside...NOT. It is hard to start the car and if you stay outside long enough your fingers and toes begin to fall off. So, with that knowledge, I suggest hibernating inside and having a nice hot bowl of soup.
A steaming hot bowl of
Thai Shiitake Noodle Soup
would be just right.
would be just right.
All the ingredients meld together to form a delicious, flavorful soup sure to warm you up!
adapted from realsimple.com
1 Tbsp olive oil
2 Tbsp minced garlic
1 Tbsp fresh, chopped ginger
1/2 lb shitake mushrooms, sliced thinly
sea salt to taste
4 cups chicken broth
1 Tbsp soy sauce
10 wonton wrappers
2 Tbsp fresh lime juice
2 scallions, chopped
Heat the olive oil in a large pot. Add the minced garlic and chopped ginger. Cook for about 1 minute. Add the thinly, sliced shitake mushrooms and some salt to taste (about 1/2 tsp). Cook for about 2-3 minutes. Add the chicken broth and soy sauce to the pot. Bring to a boil. Slice 10 wonton wrappers into strips. Add the wonton wrappers to the hot soup, reduce the heat and simmer for about 2-3 more minutes. Stir in the fresh lime juice and scallions. Serve.
This recipe for Thai Shiitake Noodle Soup has a nice mild flavor. The wonton wrappers turn into noodles when cooked into the soup and compliment the texture of the shitake mushrooms. I also love how the lime juice adds a little exotic flavor to the mild, flavorful soup. With these insanely-freezing temperatures, this soup is exactly what I want to whip up.
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