Post by JJ Judkins on Jan 26, 2012 14:01:05 GMT -6
* Exported from MasterCook *
Asian-Style Chicken Noodle Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 packs cellophane noodles -- mung bean thread noodles (also known as cellophane or glass noodles)
1 cup cooked chicken -- shredded
1 carrot -- julienne
8 dried shiitake mushrooms -- soaked until soft and thinly sliced
4 cans chicken broth -- (14 oz each)
1 tablespoon soy sauce
1 scallion -- cut on bias
1 tablespoon ginger -- grated
1 teaspoon sesame oil
shichimi togarashi to taste -- (Japanese ground red peper)
Fill a bowl with hot water and add the noodles and shiitake mushrooms to soften. Approximately 10-15 minutes.
Add chicken broth in a large pot and heat to a low boil. In the meantime, prepare the meat and veggies you want to add to the soup.
When the chicken broth is simmering, add shredded carrots, ginger, chicken, shiitake mushrooms, soy sauce, and sesame oil.
When the noodles are ready, add them to the soup. Top with scallions and sprinkle with shichimi togarashi if you like it a little spicy
Source:
"http://thefoodaddicts.com/asian-style-chicken-noodle-soup/"
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Per Serving (excluding unknown items): 425 Calories; 3g Fat (6.2% calories from fat); 11g Protein; 87g Carbohydrate; 2g Dietary Fiber; 20mg Cholesterol; 713mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.
NOTES : 4-6 servings
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Asian-Style Chicken Noodle Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 packs cellophane noodles -- mung bean thread noodles (also known as cellophane or glass noodles)
1 cup cooked chicken -- shredded
1 carrot -- julienne
8 dried shiitake mushrooms -- soaked until soft and thinly sliced
4 cans chicken broth -- (14 oz each)
1 tablespoon soy sauce
1 scallion -- cut on bias
1 tablespoon ginger -- grated
1 teaspoon sesame oil
shichimi togarashi to taste -- (Japanese ground red peper)
Fill a bowl with hot water and add the noodles and shiitake mushrooms to soften. Approximately 10-15 minutes.
Add chicken broth in a large pot and heat to a low boil. In the meantime, prepare the meat and veggies you want to add to the soup.
When the chicken broth is simmering, add shredded carrots, ginger, chicken, shiitake mushrooms, soy sauce, and sesame oil.
When the noodles are ready, add them to the soup. Top with scallions and sprinkle with shichimi togarashi if you like it a little spicy
Source:
"http://thefoodaddicts.com/asian-style-chicken-noodle-soup/"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 425 Calories; 3g Fat (6.2% calories from fat); 11g Protein; 87g Carbohydrate; 2g Dietary Fiber; 20mg Cholesterol; 713mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.
NOTES : 4-6 servings
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0