Asian noodle soups are wonderful about anything that ails you. I like to make this Asian chicken noodle soup when I'm feeling a cold coming on. The fresh ginger seems to really open up my sinuses, and it always makes me feel better.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2-4 servings
Ingredients:
- 1/2 cup dried shiitake mushrooms
- 4 oz. Chinese wheat noodles (or your favorite noodles)
- 4 cups low-sodium chicken broth
- 2 Tbsp. low-sodium soy sauce
- 1 Tbsp. sesame oil
- 1 finely-minced clove of garlic (or 1 Tbsp. pre-minced garlic)
- 1 tsp. finely-minced fresh ginger
- 2 cups cooked, shredded chicken breast
- 1/2 cup sliced scallions (reserve a few for garnish)
- 2 cups chopped bok choy
Preparation:
- Soak mushrooms in hot water until re-hydrated.
- Prepare noodles according to package directions. Drain and rinse. Divide among 6 bowls. Top with shiitake mushrooms.
- Put the next ingredients in a large, heavy soup pot or dutch oven. Bring to a boil. Reduce heat to medium low and simmer about 5 minutes or until bok choy softens.
- Pour soup into bowls. Garnish with additional chopped scallions, if desired.
Don't Miss: Chicken Noodle Soup Recipe
