Asian Rice Noodle And Shrimp Soup

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Ingredients

3 ounces thin rice noodles

2 teaspoons sesame oil, divided

2 teaspoons canola oil

4 ounces sliced shitake mushroom

4 cups (32 ounces) boxed low-sodium vegetable broth

2 cup grated carrots (about 1 cup)

1 (1-inch) piece ginger, peeled and cut into 4 (1/4-inch) coins

1/2 pound medium shrimp, peeled and deveined (about 20 shrimp)

2 cup sliced scallions

2 teaspoons fresh lime juice

1 1/2 teaspoons low-sodium soy sauce

2 tablespoons chopped fresh cilantro

2 tablespoons fresh mint leaves

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