Chicken noodle soup - asian style
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 1½ | cup | Sliced Napa Cabbage or Bok Choy |
| 6 | cups | Chicken stock or broth |
| ½ | pack | 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
PASTA MONDAY TO FRIDAY SHOW #PS6534 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.
Yield : 4 servings
Posted to recipelu-digest by molony <molony@...> on Feb 24, 1998