1. Remove stems and slice mushroom caps set caps aside. Add stems, stock and next 4 ingredients (through Anise) in a large sauce pan. Boil, cover and reduce to simmer for 20 minutes. Remove from heat, let stand 10 minutes. Strain through a sieve over a bowl and discard solids.
2. Cook noodles, omitting salt and fat. Drain, rinse with cold water.
3. Heat a large pan add oil to coat. Add mushroom caps and saute'' 2 minutes. Add minced ginger and garlic, saute'' 1 minute. Add sake and cook for 4 minutes. Scrape brown bits. Add stock to pan and boil; reduce to medium heat. Add chicken, soy, honey, salt and simmer 2 minutes. Divide noodles among 4 bowls, spoon soup into bowls.
Sprinkle with green onions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (697g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 245 (41%)|
|Amt Per Serving||% DV|
|Total Fat 27.2g||36 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 129.4mg||40 %|
|Sodium 913.8mg||32 %|
|Potassium 852.9mg||22 %|
|Total Carbohydrate 45.4g||13 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 44.9g|
|Protein 38.3g||55 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 604
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.