ginger rice noodle soup

6 cups chicken stock

2 tablespoons finely grated ginger

1 pkg rice noodles

6 shitake mushrooms

1 1/2 teaspoon chicken base

1 small carrot – julienned

Freshly ground pepper

Chopped green onions

• Cook the rice noodles according to package directions. Drain and set aside.

• Warm chicken stock with mushrooms and ginger. Add carrots and rice noodles right before serving. Garnish with green onions and freshly ground pepper.