Chinese-Style Mushroom Rice Noodle Soup
Comments:	A clear, refreshing mushroom, cucumber and tiny rice noodle soup, seasoned with soy sauce and just a hint of garlic. Even though it is not necessary to remove cucumber seeds, the soup is more appealing and less acrid when cucumber seeds are removed before slicing.
Servings:	4
Ingredients	Preparation
4 1/2 ounces [127.5 g] fresh mushrooms 1/2 unpeeled cucumber 2 green onions 1 clove garlic 2 tablespoons [30 mL] vegetable oil 2 1/2 cups [625 mL] water 1/4 cup [60 mL] tiny Chinese rice noodles 3/4 teaspoon [2 mL] salt 1 tablespoon [15 mL] soy sauce	Rinse then pat dry mushrooms using paper toweling. To keep all of the flavor, slice mushrooms without peeling; set aside. Half cucumber lengthwise, remove seeds using a small spoon, then slice cucumber halves into thin slices; set aside. Finely chop green onions; cut garlic into fine strips. Heat vegetable oil into a large casserole, or a wok. Stirfry together chopped green onions and garlic strips for 30 seconds. Add mushroom slices; stri-fry for 2 to 3 minutes more before pouring in water. Break-up tiny Chinese rice noodles into shorter pieces before adding to the soup. Add thin cucumber slices, salt and soy sauce. Leave soup to simmer for 2 to 3 minutes. Serve soup into four hot individual soup bowls, making sure to evenly spoon noodles and vegetables into bowls.