Taiwanese Rice Noodle Soup (Soy-Free)

Ingredients

• 8 oz Rice Noodles
• 6 cups Chicken Broth
• 1 cup Mushrooms
• 8 oz Shrimp
• 1 tbsp Fish Sauce
• 1 tbsp Rice Wine
• 1 tsp Ginger
• 1/4 cup Scallions
• 1/4 tsp White Pepper

Instructions

1. 1Prepare the 8 oz of rice noodles by cooking them according to the package directions. Once cooked, drain them well and set them aside.
2. 2In a large heavy-bottomed pot, bring the 6 cups of chicken broth to a rolling boil over high heat. This should take approximately 5-7 minutes.
3. 3Add the 1 cup of mushrooms and the 8 oz of shrimp to the boiling chicken broth. Cook for 2-3 minutes, or until the shrimp turn pink and opaque and are cooked through. The shrimp should reach an internal temperature of 145°F (63°C).
4. 4Reduce the heat to medium-low. Stir in the 1 tbsp of fish sauce, 1 tbsp of rice wine, and 1 tsp of ginger until well combined.
5. 5Add the cooked 8 oz of rice noodles to the pot with the broth mixture. Stir gently to combine and heat the noodles through for about 1 minute.
6. 6Ladle the soup into serving bowls. Garnish each bowl with the 1/4 cup of scallions and sprinkle with the 1/4 tsp of white pepper. Serve immediately.

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