Chicken Noodle Soup - Asian Style

Recipe Ingredients

1 oz	28g	Dried Shiitake mushrooms
1 tablespoon	15ml	Vegetable oil
1 cup	62g / 2.2oz	Minced onion
2		Garlic cloves - minced
2 teaspoons	10ml	Minced fresh ginger
1 cup	110g / 3.9oz	Sliced carrot
1 1/2 cups	355ml	Sliced Napa Cabbage or Bok Choy
6 cups	1422ml	Chicken stock or broth
		Salt - to taste
1/2		Dried Asian egg noodles
1 cup	146g / 5.1oz	Broccoli florets
1 cup	62g / 2.2oz	Cooked sliced chicken
1 tablespoon	15ml	Soy sauce
2 tablespoons	30ml	Rice vinegar
		Sesame oil - to taste
		Minced whole scallion - for garnish

Recipe Instructions

Soak the mushrooms in hot water for 30 minutes. Drain, trim, slice and set aside.

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.

This recipe yields 4 servings.

Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # PS-6534 broadcast 02-08-1998)

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