Chicken Noodle Soup - Asian Style

Category: Soups, Stews and Chili

Cuisine: American

☆☆☆☆

3 reviews 
Ready in 45 minutes

Ingredients

1 c carrot Sliced

1 tb Soy sauce

6 c Chicken stock or broth

1/2 pk Dried Asian egg noodles

1 c Onion minced

2 tb Rice vinegar

1 1/2 c Napa Cabbage Sliced, or Bok Choi

Sesame oil to taste

2 ts fresh ginger Minced

1 c chicken Cooked sliced

2 Garlic minced

1 c Broccoli florets

whole scallion Minced

1 tb Vegetable oil

1 oz Dried Shiitake mushrooms


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@scsn.net> on Feb 24, 1998

Reviews

☆☆☆☆☆

With some variation to the recipe, my soup was delicious. Triple the garlic, ginger, and soy sauce. Use sesame oil for sautéing the veggies rather than vegetable oil. Use celery in place of broccoli. Add two tbsp of sugar. Yum!

cokhmatov
☆☆☆

Try adding some dry red chilies it really added some much needed kick to the dish

Nis102
☆☆☆

The recipe was simple and sounded like it would be delicious, but we found the flavor to be very bland. I will experiment to see if there is anything I can add to "spice" the soup up.

mlcc

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