Asian Mushroom Soup

2 T minced ginger
2 T oil
1 small onion cut in half and thinly sliced
1 small red Bell pepper cut in thin slices
1 green bell pepper cut in thin slices
8 oz Shitake mushrooms sliced and cut into 2 inch lengths
2 boxes chicken stock (64 oz total)
3 T soy sauce
1 T fish sauce
1/2 tsp sesame oil
1/2 tsp chinese five spice
1 6.75 oz pkg thin rice sticks

Soak package of rice sticks in hot water for at least 10 min. Drain and chop in thirds.

Cook ginger in med in large soup pan with oil till slightly browned. Add onions and cook for 5 minutes till softened (not browned). Add peppers and cook for 3 more minutes. Add mushrooms and cook for 3 minutes. Add the rest of the ingredients and simmer on low/med for 15 minutes or until rice noodles are tender.