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Chinese Chicken Noodle Soup

Source of Recipe

Donna Rollison


Recipe Introduction

This Recipe came from an Android app by Whole Foods

List of Ingredients

2 cloves garlic, finely chopped
1 quart gluten-free, low-sodium chicken broth
2 tsp peeled and grated fresh ginger root
1 lb boneless, skinless chicken thighs, cut into 2-inch chunks
3 oz dried bean thread noodles, soaked for 10 minutes in very hot (not boiling) water, then drained
1 to 2 Tbls mirin (Japanese condiment similar to Sake)
1 1/2 Tbls seasoned brown rice vinegar or plain rice vinegar
1 to 2 Tbls gluten-free tamari, or to taste
Generous pinch of crushed red pepper flakes
2 Tbls finely chopped fresh cilantro


Recipe

In a large soup pot, combine broth, garlic, ginger and chicken and bring to a simmer.

Simmer for 5 to 10 minutes or until chicken is cooked through.

Add soaked and drained noodles, mirin, brown rice vinegar, wheat free tamari and red pepper flakes.

Continue to cook the soup for another 2 to 3 minutes until steaming hot.

Stir in cilantro and serve immediately. (The longer the soup sits, the thicker the noodles become.)

Author's Note: This soup can be assembled easily, provided you have a few Asian staples in your pantry. Serve with a tangy seaweed salad or marinated cucumber salad.

Nutritional Info:Per serving (14oz/394g-wt.): 370 calories (130 from fat), 14g total fat, 4g saturated fat, 35g protein, 24g total carbohydrate (0g dietary fiber, 2g sugar), 110mg cholesterol, 470mg sodium