Chicken Noodle Soup Asian Style |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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this soup sounds so good,,, it is an oriental style with ginger and bok choy.... to make this gluten free use GF noodles and broth... the recipe is from All Vegetable Recipes Ingredients:
1 oz dried shiitake mushrooms; soaked in hot water for 30 minutes, drained, trimmed and sliced |
1 tb vegetable oil |
1 c minced onion |
2 cloves garlic; minced |
2 ts minced fresh ginger |
1 c sliced carrot |
1 1/2 c sliced napa cabbage or bok choy |
6 c chicken stock or broth |
1/2 pk dried asian egg noodles |
1 c broccoli florets (optional) |
1 c cooked sliced chicken |
1 tb soy sauce |
2 tb 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
2. 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.
3. Add sesame oil.
4. Ladle the soup into bowls and garnish with the scallion.
5. Yield : 4 servings
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