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Wednesday, October 9, 2013

Asian Chicken Noodle Soup

For day 9 of Soup Month 2013 we made a delicate Asian version of Chicken Noodle Soup.  This soup can be prepared in less than an hour, it's a great way to use up leftover chicken and tastes great with Shrimp Egg Rolls.

This soup begins with a light sesame-infused stock, cooked chicken and a generous amount of mushrooms, sugar snap peas and green onions.  Other vegetables such as broccoli, red pepper, or carrots would also work well in this broth, and you could even replace the chicken with tofu, if you prefer, so the possibilities are endless.

We served the soup over a ladle of whole wheat angel hair pasta that worked really well with the broth.  The combination of sesame oil, mushrooms and pasta produced a nice earthly flavor.

Although my daughter and I loved the mild broth, my husband chose to add a squirt of Sriracha sauce to his soup and even a sprinkle of red pepper flakes can be used for a little extra amount of heat.  We served this soup with homemade Shrimp Egg RollsEnjoy!!

5 oz  Uncooked Angel Hair Pasta
4 tsp  Canola Oil, divided
1 cup  Onion, chopped
2 TB  Minced Garlic, divided
2 TB  Minced Garlic, divided
1/2 tsp  Red Pepper Flakes
4 cups  Chicken Stock
1 cup  Water
2 tsp  Sesame Oil
2 cups  Cooked Chicken, dark or white meat
8 oz  Mushrooms, cleaned and quartered
1 TB  Soy Sauce
1 tsp  Sugar
1 cup  Sugar Snap Peas, cut into 1-inch pieces
3  Green Onions, cut into 1-inch pieces
Sriracha Sauce or Red Pepper Flakes for Garnish

Cook pasta according to package directions, and keep warm.

To make the stock:  Heat a large saucepan over medium heat.  Add 2 teaspoons canola oil then the onion, 1 tablespoon ginger, 1 tablespoon garlic and red pepper flakes, stir and cook 4 minutes.

Add the chicken stock and water and bring to a boil.  Reduce heat to a simmer and cook for 15 minutes.

Pour the stock through fine mesh strainer and into a bowl; discard solids.  Return the stock to the pan and keep warm.

In a large skillet over medium-high heat, add the sesame oil and heat 1 minute.  Add the cooked chicken and mushrooms to the pan and sauté for 5 minutes, stirring.  Add 1 tablespoon ginger and 1 tablespoon garlic and cook for 3 minutes.

Pour the chicken and mushroom mixture into the stock, then add the soy sauce, sugar, snap peas and green onions.  Reduce heat to a low simmer for 5 minutes, then remove the pot from the heat.

Divide pasta evenly between 4 soup bowls and ladle the soup over the pasta.  Garnish with red pepper flakes and a dash of Sriracha sauce for extra heat.  Serves 4.

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