Warm up with this excellent soup!
I realize that some of you in the southern climes have already transitioned into summer, but here in Central PA, May can still bring some pretty chilly weather. Even if it's a bit warmer where you are this soup is brothy and light, not heavy like stew.
This noodle bowl is from Rachael Ray's 365: No Repeats and really does cook up in 30 minutes or less, something that I usually have a hard time doing with many of her recipes. Not only is it easy, but it is packed with flavor, making you feel as if you are eating at a good Asian restaurant.
I definitely recommend using shiitakes - they account for a large part of the flavor of this soup - something like a regular button mushroom wouldn't be nearly as good. I used baby bok choy the first time - 3 small heads - and it was very good (though regular bok choy works well too) and would make that substitution any time I'm able to find the baby variety.
With protein (shrimp), starch (noodles) vegetables (bok choy and scallions) and even fungi (shiitakes), this soup makes a pretty complete meal in one. Just one note on the noodles - I tried it with chinese-style wheat noodles which worked out very nicely. I wanted to try it with soba noodles but could not find any and tried whole wheat spaghetti noodles instead. The whole wheat noodles seemed to get a bit mushier than the chinese noodles did, so I don't think I'd try that again.
Fast, easy and delicious!