Asian Chicken Noodle Soup |
| Name: |
Jenna Roberts |
| Base: |
RAF Alconbury |
| Recipe: |
4 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon dark sesame oil, plus 1 teaspoon
1 clove garlic, minced
1-2 tablespoons minced ginger (to taste)
1 tablespoon sugar
4 tablespoons rice vinegar
8 cups chicken broth (2 cartons)
12 ounces boneless, skinless chicken breast, cut crosswise into thin strips
1 head of bok choy or 3 small heads of pak choi
1-2 cups of sliced shittake mushrooms (or any mushroom you prefer)
Garnish:
1/2 cup chopped fresh cilantro or parsley leaves
6 scallions, thinly sliced on the bias
Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, and vinegar in a small bowl.
Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
Pour over prepared Chinese noodles. Garnish with cilantro and scallions.
The broth on it's own is fantastic for any illness. My neighbors call it my magic soup. Whenever they are sick they ask for it.
You can add or detract anything you like from this soup. More vegetables, different meat. I prefer it without chicken or noodles. Just broth, cabbage, and mushrooms. It really is fantastic and quick.
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