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This flavorful, tea-based broth steeps in a French coffee press with spices. It serves as a perfect base for a vegetable version of Vietnamese pho, a comforting noodle soup.
1 package (8 ounces) shirataki noodles
1 teaspoon McCormick Gourmet™ Chinese 5 Spice Blend
1 teaspoon McCormick® Garlic, Minced
1 teaspoon McCormick® Onion Powder
1/2 teaspoon McCormick® Red Pepper, Crushed
2 tablespoons loose Lapsang Souchong tea
2 tablespoons hoisin sauce
4 cups boiling water
2 green onions, thinly sliced
1/4 cup thinly sliced red bell pepper
1/4 cup julienned carrots
1/4 cup thinly sliced shiitake mushrooms
4 sprigs fresh cilantro
Rinse noodles with hot water in colander. Divide among 4 soup bowls.
Place spices, tea leaves, hoisin sauce and water in 8-cup French press. Let stand 3 minutes. Using the French press plunger, strain stock. Pour clear liquid evenly into bowls. Sprinkle with desired garnishes.
Shirataki noodles can be found in Asian markets, health food stores, or in refrigerator case in the produce aisle of some supermarkets. If unavailable, substitute 4 ounces rice noodles, cooked as directed on package.
(Amount per serving)