Chicken noodle soup - asian style

Yield: 1 Servings

Measure 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 \N 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
\N \N Sesame oil to taste
\N \N Minced whole scallion for garnish

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

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