Asian Noodle Soup

4 oz shiitake mushrooms, stems removed

2 cans ready-to-serve chicken or vegetable broth (14 1/2 oz each)

3 T soy sauce

2 t finely chopped garlic

2 t finely chopped fresh ginger (or 1 t ground dried ginger)

1 C angel hair pasta broken in pieces

3/4 C cooked, shredded chicken or cubed tofu (about 4 oz)

1/2 cup thinly sliced carrots

1/2 t Asian sesame oil

Thinly slice shiitake caps (makes about 2 1/2 cups). In a medium saucepan, over medium heat, combine chicken broth with 1 1/2 C water, the soy sauce, garlic and ginger; bring to a simmer.

Add mushrooms, pasta, chicken (or tofu) and carrot; simmer until mushrooms are soft, about 5 minutes. Stir in sesame oil and, if desired, 1/4 C thinly sliced green onions.

Yield: 4 portions (about 5 3/4 cups)