Lee’s Asian Soup

My lovely daughter-in-law made this soup just for me. It is reminiscent of a soup I enjoyed at a nearby Vietnamese restaurant.


  • Rice noodles - 8 oz.
  • Water - 8 C
  • Vegetable bouillion cube - 4
  • Salt - 1/2 tsp
  • Sugar - 1 tsp
  • Garlic - 3 cloves
  • Raw ginger - 2 in square
  • Carrots - 2 large
  • Onion - 1 medium
  • Brown mushrooms - 5 large
  • Pea pods - 1/2 C
  • Mung bean sprouts - 1 to 2 C


Cook rice noodles in large pan of water. Cook about 10 minutes or until done. Rinse and set aside. Add vegetable bouillon cubes in water until hot. Chop carrots and onions in large quarters. Wash and cut mushrooms in half; rinse and drain pea pods. Set aside mushrooms and peapods. Put ginger, garlic, salt , sugar and pepper in the broth. Add the vegetables and cover on medium low until carrots are cooked through, 20-30 minutes. Remove from heat. Add in brown mushrooms and pea pods and cover again. Put noodles in bottom of each bowl, top with hot soup. Top  with crisp, fresh mung bean sprouts and serve. Printable Recipe