1. In a medium saucepan over high heat, combine the chicken broth, lemongrass, and ginger; heat to boiling. Reduce heat to low and simmer for 15 minutes. Remove the ginger. 2. Add the rice noodles and mushrooms and cook until softened, 2 to 3 minutes. Add the scallions and remove from heat. 3. Divide the rice noodles and broth among four bowls. Top with the bean sprouts and serve with the fresh herbs. ---------------------------------------------------------------------------
Nutrition
Ingredients
