HOME | Clipart | Animal Scoop | Fun & Games | Holidays | PostOffice | DeskTop
StoryBooks | Screen Savers | Show & Tell | Grown Ups & Privacy Information
Chinese Noodle Soup
2 cups water
1 tablespoon Onion
1 tablespoon Celery
Dash Oriental Spice
1 teaspoon Angostura Worcester sauce (20mg sodium)
1 teaspoon RC Low Sodium Supreme Beef Base (280mg sodium)
OR teaspoon Very Low Sodium VLS Beef Base (70mg sodium)
KAME Chinese Plain Noodles (found at Krogers)
Makes about 3 cups of soup...
Using RC Low Sodium... about 130mg sodium for entire recipe.
Using RC Very Low Sodium... about 340mg sodium for entire recipe.
Put the water into a deep sauce pan. Add butter, celery, onion and spices to the water. Add the Low Sodium Beef Stock (RC). Bring water to a boil. (Oriental Spice can be purchased online at Healthy Heart Market)
Sometimes I like to add some fresh Chinese Vegetables to the soup... pea pods, bok choy, carrots, bean sprouts. Sometimes... instead of beef stock, I'll use chicken stock.
Add the Chinese Noodles and continue to boil for 3 minutes. Stir to break up noodles as they cook. Once the noodles are done, serve.
BACK TO THE PAGE YOU WERE ON