First, I soaked a half package of dried wild mushrooms in warm water. I've had this package of mushrooms for so long, I was glad to have a chance to use them. I thought they'd jazz up this otherwise-boring-looking soup. While those were rehydrating, I browned two sliced chicken breasts in grapeseed oil in the wok and got some broth boiling in a separate pot, to soak the rice noodles in.
The noodles only took 10 minutes to soak. Meanwhile, I threw a handful of chopped celery, about 2 cups of snap peas, some green onion, garlic scapes, and the rehydrated mushrooms into the wok. I seasoned it all with wheat-free tamari sauce, three cloves of chopped garlic, and some freshly grated ginger. I keep a knot of ginger in the freezer and just peel the skin down when I'm ready to use some--a Microplane is awesome for grating it, even when it's frozen.
Once everything was heated through and the noodles were soft, I dished some into our bowls.
It was good.
It was so good, in fact, that The H didn't even bother with his bowl when he got seconds.
He says the mushrooms added such a great depth of flavor. I was impressed with the colors they contributed to the bowl. I'll definitely be using them again. For as simply as this was seasoned, we were both pleased with how flavorful it was. No need to add salt (thanks to the tamari) or pepper, though you could certainly spice up an individual portion easily.
Good thing I set aside my portion for lunch before we sat down to eat; I don't think we would have had any left otherwise.