Source: dLife

An easy take on classic Asian noodles soup.

Servings

1 oz dried cloud ear mushrooms (or 1/2 oz dried shitake mushrooms)
2 cup cold water , Hot
1 olive oil cooking spray
0.5 cup shredded carrots , julienned
29 floz low sodium vegetable broth (2 cans)
2 tbsp cooking sherry
1.5 tsp tamari soy sauce
0.25 tsp Chinese 5-spice powder
2.5 oz snow peas
1 cup fresh mushroom slices
0.25 cup fresh chopped green onion
2.5 oz Chow Mein Noodles, dry
1 pinch salt
1 pinch black pepper

1 Soak dried mushrooms in a bowl for 15 minutes, or until tender; strain and slice, cutting off any rough parts.
2 Heat a cooking spray coated pot over medium heat. Cook dried mushrooms and carrots 3 to 4 minutes.
3 Mix in broth, sherry, soy sauce, and five spice powder. Bring to a boil, lower heat, place lid on pot and simmer 10 minutes.
4 Mix in snow peas, sliced mushrooms, and green onions. Cook 4 minutes or until peas are tender.
5 Stir noodles into pot and cook 10 minutes or until noodles are al dente. Sprinkle with salt and pepper.

If chow mein noodles can not be found, use spaghetti noodles. Use any mushrooms or use a combination.