- 3 ounces shitake mushrooms (fresh or dried)
- 2 scallions
- 1 bottle Ginger Shots Lemon Ginger
- 4 cups vegetable broth or chicken broth
- 4 ounces thin rice noodles
Pull the stems from the mushroom caps. Wipe away any dirt from the caps with a damp paper towel, then thinly slice the caps. Discard the stems. Thinly slice the scallions, both white and green parts.
In a large saucepan, heat the broth over medium-high heat. Add the mushrooms and let come to a low boil. Add the rice noodles and cook until tender, about 2 to 4 minutes. Remove from heat and stir in the Lemon Ginger shot and scallions.
Divide the noodles and broth among bowls and enjoy!