|
Title: Chicken Noodle Soup - Asian Style Categories: None Yield: 1 Servings 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 1 c Cooked sliced chicken 1 tb Soy sauce 2 tb Rice vinegar Sesame oil to taste 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 |