Chicken and Soba Noodle Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
In this light Asian soba noodle soup, salt flavors the stock as it cooks and softens the bitter bok choy. Ingredients:
2 teaspoons dark sesame oil |
1 cup chopped carrot |
1 cup thinly sliced celery |
3/4 cup chopped onion |
3/4 teaspoon salt, divided |
1 tablespoon minced peeled fresh ginger |
3 garlic cloves, minced |
5 cups water |
2 tablespoons low-sodium soy sauce |
1/2 teaspoon hot chile sauce with garlic (such as ka-me) |
2 (14-ounce) cans fat-free, less-sodium chicken broth |
2 (8-ounce) chicken breast halves, skinned |
2 ounces uncooked soba noodles |
4 cups shredded bok choy |
1 cup (1/2-inch) slices green onions |
3 tablespoons thinly sliced fresh basil |
1/4 teaspoon freshly ground black pepper |
1 tablespoon fresh lime juice |
Directions:
1. Heat the oil in a Dutch oven over medium heat. Add carrot, celery, and chopped onion; cook 5 minutes or until tender, stirring frequently. Add 1/4 teaspoon salt, ginger, and garlic; cook 1 minute, stirring constantly. Add 1/4 teaspoon salt, water, soy sauce, chile sauce, broth, and chicken. Bring to a boil; reduce heat, and simmer 1 hour. Remove chicken from pan; cool slightly. Remove chicken from bones. Shred meat with 2 forks; discard bones. Add chicken to pan; bring to a boil. Add soba; cook 5 minutes. Stir in bok choy; reduce heat, and simmer 3 minutes. Stir in 1/4 teaspoon salt, green onions, basil, and pepper; cook 2 minutes. Remove from heat; stir in lime juice.
|
|