Serves: 6
Total Calories: 628
Cover noodles with coldwater and soak for 1/2 hour. Bring broth, ginger root and bouillon to boil in a saucepan add carrot and turnip, simmer for 6 to 8 minutes. Drain noodles with scissors, cut into 2-inch lengths, add to broth with zucchini, cucumber, and shrimp. Simmer for 5 minutes add watercress or spinach, salt, and pepper. Remove from heat. Sprinkle each serving with optional cilantro or parsley.
This Vegetable Flower Soup recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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