Ingredients
-
6
-
8
-
12
-
1
-
9
-
6
-
1
-
3
-
12
-
1
-
1
-
1
-
1/2
-
-
Directions
Japanese Style Chicken in a Pot Soup, Try to find fresh shiitake mushrooms or black Chinese mushrooms for this, as they add a very distinctive flavor to the soup If you can’t find them, substitute 2 oz of dried mushrooms that have been rehydrated according to the package directions This is a nice, light tasting chicken noodle soup A girlfriend that moved from California gave me this recipe don’t know where she got it , Made this delicious soup today for lunch — it is a very filling soup with all those wonderful ingredients I did add additional soy and sherry and additional pepper I could not find any good napa cabbage so used organic baby spinach and regular mushrooms vs shitake (just my preference) This soup makes such a healthy and filling soup meal — plus it really makes a great presentation Made for PRMR, September, 2013 , I really liked the flavor of this soup, rich and filling I also liked that it was full of goodies; mushrooms, chicken, tofu, noodles- so it really felt like a filling meal My only problem with it was that the chicken came out really dry, even after just being on a low simmer I think next time I would use thighs instead of breasts to avoid that problem Thanks for posting!
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Steps
|
1
Done
|
Cook Noodles According to the Package Directions; Drain. Set Aside. |
|
2
Done
|
Bring the Chicken Broth to a Boil in a Large Dutch Oven Over Medium-High Heat. Add the Chicken and Carrot; Reduce Heat, and Simmer Uncovered For 15 Minutes. |
|
3
Done
|
Stir in the Mushrooms, Napa Cabbage Leaves, Bamboo Shoots, and Green Onions. Simmer Uncovered For 5 Minutes. |
|
4
Done
|
Add the Reserved Noodles, Cubed Tofu, Sherry, Pepper, and Soy Sauce. Simmer Uncovered an Additional 10 Minutes or Until the Mixture Is Thoroughly Heated. |
|
5
Done
|
Serve in Individual Soup Bowls and Sprinkle With Parsley. |
