Meals in Minutes- Soup/Vegetarian

Asian Noodle- Vegetable Soup
Number of servings: 10
2 tsp Sesame oil
1 1/2 c Fresh mushrooms, sliced
3 T Ginger root, minced
1 T Garlic, minced
1 bunch Green onions, minced
6 c Reduced sodium chicken broth
2 c Water
2 T Less sodium soy sauce
1 lb Frozen mixed vegetables, Asian stir- fry variety
1 c Edemame, shelled (frozen)
6 oz Rice stick (rice noodles), broken up

Per Serving (1 cup): 
Calories: 109
Fat: 1 gram
Saturated fat: 0 grams 
Cholesterol: 0 milligrams
Sodium: 498 milligrams
Carbohydrate: 20 grams
Fiber: 1 gram
Protein: 3 grams

Heat sesame oil in a stock pot over medium high heat. Add mushrooms; stir fry until lightly browned. Add ginger, garlic, green onions; stir fry until fragrant. Add broth, water and soy sauce. Bring to a boil over high heat. Stir in vegetables, cook on medium heat for 5 minutes. Add rice sticks (noodles). Remove from heat, let sit 10 minutes. Add additional liquid if necessary.