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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a quick and versatile dinner that's a cross between noodles and soup. You can toss in a variety of vegetables or meats, depending on what you have in the fridge. Substitute spinach or cabbage for the bok choy. Use a good quality chicken broth for the best results. Ingredients:
8 ounces fresh noodles (i use azumaya brand, found near the tofu at the grocery store) |
4 cups chicken broth |
1 tablespoon brown sugar |
1 tablespoon rice vinegar |
1 tablespoon tamari or 1 tablespoon soy sauce |
1 carrot, sliced |
1 garlic clove, minced |
1 tablespoon ginger, minced |
1/4 teaspoon red pepper flakes (optional) |
1 cup broccoli, in long spears |
3 cups baby bok choy, chopped |
3 scallions, sliced on the diagonal |
1 cup cooked chicken, chopped |
1 cup shrimp, peeled (optional) |
2 tablespoons cilantro, chopped (optional) |
Directions:
1. Cook noodles in boiling water according to package directions.
2. Drain in colander and rinse with cold water.
3. Meanwhile, heat broth in soup pot and add brown sugar, vinegar, tamari, carrot, ginger, garlic, and red pepper flakes.
4. Simmer gently for five minutes.
5. Add broccoli and simmer two minutes more.
6. Toss in bok choy or greens, scallions, and and meats and return to a simmer.
7. Add noodles and cook until heated through.
8. Add cilantro just before serving, if using.
9. Serve in large soup bowls with forks and spoons.
10. Other ingredients you can add include cubed tofu, any cooked vegetables, sliced mushrooms, or thinly sliced beef. To make the soup less salty, use low-sodium broth or 1/2 broth and 1/2 water.
11. Be sure to cook the noodles separately and rinse them, or the soup will be starchy and thick.
12. Enjoy!
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