30min | 6 servings | 100 cal
 

INGREDIENTS

2 14.5-ounce cans chicken or vegetable broth
1 medium onion, sliced (1 cup)
1/2 cup carrots sliced 1/4 inch thick
1/2 cup water
2 tablespoons soy sauce 
1 small fresh serrano pepper, seeded and finely chopped
4 cloves garlic, minced
2 teaspoons minced fresh ginger
3 ounces dried rice noodles, broken
2 cups shredded Napa cabbage
1 cup fresh shiitake mushrooms, stemmed and sliced; or cremini or button mushrooms, sliced
1 cup chopped zucchini
1 cup sugar snap pea pods, halved diagonally
1 tablespoon cornstarch
1 tablespoon cold water
Sliced green onions for garnish

DIRECTIONS

Ready in: 30min

Step 1

In a 4- or 5-quart Dutch oven or stock pot, combine the broth, onion, carrots, water, soy sauce, serrano pepper, garlic, and ginger. Bring to boiling; reduce heat. Add noodles and simmer, covered, until noodles are tender, about 7 minutes, stirring occasionally.

Step 2

Stir in cabbage, mushrooms, zucchini, and sugar snap peas. Return just to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until vegetables are crisp-tender, stirring occasionally.

Step 3

In a small bowl, stir together the cornstarch and the 1 tablespoon cold water; stir into broth mixture. Cook and stir until thickened and bubbly; cook and stir 2 minutes more.

Step 4

To serve, spoon into bowls. Garnish with sliced green onions before serving.