Try to look for fresh shiitake mushrooms or black Chinese mushrooms with this, because they give a very distinctive flavor towards the soup. If you cannot locate them, substitute 2 oz of dried mushrooms which have been rehydrated based on the package directions. This can be a nice, light tasting chicken noodle soup. A girlfriend that moved from California provided this recipe. have no idea where she first got it.
Ingredients Diet
- 6 ounces japanese noodles, uncooked (soba or udon)
- 8 cups chicken broth
- 12 ounces chicken breasts. skinned and boned, reduce 2 inch pieces
- 1 cup carrot. very thinly sliced
- 9 fresh shiitake mushrooms or 9 fresh black Chinese mushrooms, halved
- 6 large napa cabbage leaves. reduce 2 inch squares
- 1 (large) can bamboo shoots. drained
- 3 eco-friendly onions. reduce 2 inch pieces
- 12 ounces firm tofu. drained and reduce 1 " cubes
- 1 tablespoon dry sherry
- 1 dash pepper
- 1 tablespoon soy sauce
- 1 ⁄2 cup fresh parsley. chopped
Chose to make this scrumptious soup today for supper -- it's a very filling soup with all of individuals wonderful ingredients. Used to do add more soy and sherry and extra pepper. I possibly could not find worthwhile napa cabbage and so i used organic baby green spinach and regular mushrooms versus. shitake (just my preference). This soup makes this type of healthy and filling soup meal -- and it also really constitutes a great presentation. Designed for PRMR, September, 2013.
I truly loved the taste of the soup, wealthy and filling. I additionally loved it had become filled with goodies mushrooms, chicken, tofu, noodles- therefore it really felt just like a filling meal. My only trouble with it could be that the chicken arrived on the scene really dry, despite just standing on a minimal simmer. I believe the next time I'd use thighs rather of breasts to prevent this problem. Thank you for posting!
The star rating with this the first is 4.5 - it doesn't obtain the full 5 stars since the seasonings aren't quite enough. I would suggest 1/4 cup of soya and a pair of tablespoons of of sherry because the soup was too bland with only 1 tablespoons of of every. I made use of yam noodles I simply selected up in the local Chinese supermarket) because the noodles will get the flavors from the broth anyway which noodles are filled with fiber with almost no calories. Only difference may be the texture that is chewier. I made use of Bonapi mushrooms (much like Enokitake mushroom) - my shitake mushrooms choose to go bad. Overall a really healthy and filling dinner. Thank you for this quite interesting recipe!