Ingredients

• 6 ounces bean-thread (cellophane) noodles
• 1/4 pound fresh shiitake mushrooms, stems discarded and caps sliced thin
• 1/2 cup thinly sliced onion
• a 1 1/2-inch cube fresh gingerroot, peeled and cut into julienne strips
• 2 tablespoons vegetable oil
• 2 cups chicken broth
• 1 cup water
• 1/2 cup shredded carrot
• 3 scallions, cut into 1-inch sections and sections cut into julienne strips

Instructions

1. In a bowl soak noodles in warm water to cover 15 minutes. Drain noodles and cut into 3- to 4-inch lengths.
2. In a large heavy saucepan cook mushrooms, onion, and gingerroot in oil over moderate heat, stirring, until mushrooms are tender. Add broth, water, carrot, noodles, and salt to taste and simmer, stirring occasionally, until liquid is absorbed, about 5 to 10 minutes. Stir in scallions.