Monday, March 30, 2009
Reminiscent of pho, I find this soup just as satisfying with far less work. There are versions all over the 'net and in countless cookbooks. I like my own version, packed with bok choy, sno peas and rice noodles.
Asian Chicken Noodle Soup
4 cups chicken broth or stock
1 clove garlic - minced
2 Tablespoons mirin
2 Tablespoons rice vinegar
4 Tablespoons soy sauce
1 teaspoon dark sesame oil
1/2 teaspoon freshly grated ginger
1/2 cup fresh cilantro - chopped
4 large green onions - sliced thinly
12 ounces cooked chicken breast - diced
2 cups bok choy - chopped (I like more green than white)
4 ounces sno peas - each cut in half
8 ounces rice noodles - soaked for 15 minutes in cold water
1. In a large stock or soup pot add stock, garlic, mirin, rice vinegar, soy sauce, sesame oil and ginger. Bring to a boil and reduce to a simmer.
2. Add remaining ingredients and continue simmering until bok choy is just tender - about 15 minutes (I like mine to have a little bite left to it).