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Chicken Noodle Soup, Chinese-Style (M, TNT)
Source: Mark Bittman's new cookbook, "The Minimalist Cooks Dinner"
Serves: 4

6 cups chicken stock
1" ginger, sliced
2 cloves garlic, lightly crushed
1 tablespoon peanut or vegetable oil
1 teaspoon minced garlic
1-1/2 cups cooked chicken, chopped
1 cup broccoli florets, cut to 1" pieces
1 pound egg noodles (Asian noodles)
2 tablespoons soy sauce, or to taste
1 tablespoon toasted sesame oil
1/2 cup minced scallions

Heat the stock with the ginger and crushed garlic while you prepare the other ingredients. Keep it warm and simmering until you are ready to use.

Pour the peanut oil into a broad, deep skillet or saucepan and turn the heat to medium high. Add the minced garlic and stir, then add the chicken. Turn the heat to high and cook, stirring occasionally, until the chicken begins to brown, about 5 minutes. Add the broccoli and cook, stirring occasionally, for about 5 minutes.

Strain and add the stock; adjust the heat so that it boils gently. Add the noodles and cook, stirring occasionally until they are separate and tender, about 3 minutes. Stir in the soy sauce and sesame oil, then taste and adjust the seasoning.

Divide the soup among four bowls; add a little more stock to each if you want the mixture soupier. Garnish with scallions and serve.

Posted by Raquel Schnitzer

Nutritional Info Per Serving: N/A