Chicken Noodle Soup - Asian Style |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
1 -ounce dried shiitake mushrooms, soaked in hot water for 30 minutes, drained, trimmed and sliced |
1 tablespoon vegetable oil |
1 cup minced onion |
2 cloves garlic, minced |
2 teaspoons minced fresh ginger |
1 cup sliced carrot |
1 1/2 cups sliced napa cabbage or bok choy |
6 cups chicken stock or broth |
1/2 package dried asian egg noodles |
1 cup broccoli florets |
1 cup cooked sliced chicken |
1 tablespoon soy sauce |
2 tablespoons rice vinegar |
sesame oil to taste |
minced whole scallion for garnish |
Directions:
1. In a large saucepan set over moderate heat, heat the oil until it is hot. Add the onion, garlic, and ginger, and cook, stirring occasionally, 3 minutes. Add the carrot and cabbage and toss to combine Add the broth, reserved mushrooms and salt to taste and simmer 10 minutes. In a saucepan of boiling salted water cook the pasta until al dente, drain and transfer to stock. Add the broccoli, chicken and seasonings and simmer stirring occasionally, for 3 minutes, or until broccoli is just cooked and chicken heated through. Add sesame oil. Ladle the soup into bowls and garnish with the scallion.
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