Simple Asian Soup #soupfromleftovers #cureyourcold

I'm always looking for ways to turn leftover ingredients into new meals for my family. One of our tried and true favorites is a quick and easy Asian soup that requires ingredients we commonly use in other dishes. It's always nice to find ways to avoid waste! (We also love this soup as a comfort food when we're saddled with a cold.)

Cook Time: 15 minutes

Ingredients:

• 1 box of chicken broth
• 8-10 baby carrots
• 6-8 white mushrooms
• 3-4 servings of rice sticks
• 2-3 green onions
• salt to taste

1. Boil chicken broth on medium heat.
2. Slice baby carrots and add to broth.
3. Remove stems of mushrooms, slice, and add to broth. Allow vegetables to boil until tender.
4. Add rice sticks and remove from heat. 
5. Slice green onions into 1/8 inch pieces and add to broth. 
6. Allow soup to sit, so that rice sticks can soak for 6-10 minutes, depending on how tender you prefer the noodles. (Most Asian soups are served on the al dente side, but we prefer to soften our noodles more.)
7. Add salt to preference. Laddle soup into bowls and enjoy!