Recipe - Chicken Noodle Soup - Asian Style

1 ounce Dried Shiitake mushrooms;
soaked in hot water for 30
minutes, drained, trimmed
and cut or sliced up
1 tablespoon Vegetable oil
1 cup Minced onion
2 Cloves garlic; minced
2 teaspoon Minced fresh ginger
1 cup Sliced carrot
1 One half cup Sliced Napa Cabbage or Bok
Choy
6 cup Chicken stock or broth
One half pack Dried Asian egg noodles
1 cup Broccoli florets
1 cup Cooked cut or sliced up chicken
1 tablespoon Soy sauce
2 tablespoon Rice vinegar
Sesame oil to taste
Minced whole scallion for
garnish

PASTA MONDAY TO FRIDAY SHOW #PS6534

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.

Yield : 4 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 24, 1998