Soothing Asian Chicken Noodle Soup

26 Jan
Soothing Asian Chicken Noodle Soup

Soothing Asian Chicken Noodle Soup

Mom!? We’re having soup AGAIN??!! You’ve made that like five times already the past week! (Not true.) OK, OK, my soup kick has gotten out of hand. But I’m in comfort mode. It’s winter, the hubby is gone on a business trip for two weeks, my work is crazy busy right now, and that’s what I feel like eating. So there. I did, however, promise the daughter I’d serve her  some “real food” next, although I can’t quite figure out how a good soup for dinner is not real food. Oh well.

So this is another one of my Asian-inspired soups that is a snap to make. I used my Inside-Out Won-Ton Soup broth as the base, but then threw in some new flavors and textures. To make this really simple, I picked up a rotisserie chicken on the way home from my physical therapy after work for my pinky finger (YES, I still can’t straighten the durn thang… apparently in the long healing process my tendon got stuck to the top of my joint and will be awhile to get it unstuck). I also picked up a baby bok choy, which was an astounding $2.99 a pound, but I handled it and it felt pretty light. At the checkout stand it only ended up 53 cents. I can do that! I also picked up some quite spendier fresh basil, as I know I have some cilantro-hater fans (read it’s SOAP!) so I thought I’d throw some of that in to see how that melded.  A fairly decent-priced bag of bean sprouts was also added to the cart. With all that in hand, I traveled home to concoct a really soothing, very slightly spicy, chicken noodle soup. I didn’t bother even looking for rice noodles at the store as I knew they didn’t have any from my prior hunt. So I used Angel Hair pasta snapped in half instead. This took about 35 minutes to make from start to finish to table to eat. Well, it actually took me closer to 45 minutes by dinking with my camera to take pics because I forgot to add the green onion for garnish in my first shots, and when I reshot with them I forgot to do my white balance setting again.My daughter ate it during that process. All in good time.

OK friends, now on to the recipe! Oh, and I made half the amount I normally would, so feel free to double or triple.

Simmering Asian Chicken Noodle Soup

Simmering Asian Chicken Noodle Soup

Soothing Asian Chicken Noodle Soup

Angel hair pasta, broken in half
1 teaspoon sesame oil
1 large white mushroom, sliced
1/2 tablespoon peeled fresh ginger, chopped
1 teaspoon minced garlic
1/8 teaspoon crushed red pepper
1 or 2 green onions, chopped, white and green parts divided
1 cup baby bok choy, roughly chopped
1 cup fresh spinach, roughly chopped
3 cups homemade or low-sodium chicken or turkey broth
1 tablespoon low-sodium soy sauce
1/2 tablespoon rice wine vinegar
1 cup rotisserie chicken, shredded
1 cup fresh bean sprouts
1 tablespoon lime juice
Fresh cilantro, chopped
Fresh basil, chopped

Asian Soup Ingredients

Some of the Asian Soup Ingredients

Put a pot of water on to boil for the pasta, then start gathering and chopping up all the ingredients. Things tend to go quickly when cooking Asian, so it’s always best just to have everything ready. When the water starts boiling, add the pasta and cook according to package directions. I’m sorry I didn’t give you an amount to use, as I’m terrible about measuring or guessing pasta amounts to cook. Go with your gut. If you don’t have enough, that won’t matter much with the soup, or if you have too much, just leave some in the pot for something else. When all your ingredients are ready, heat the sesame oil in a soup pot over medium-high heat. Add the mushrooms, ginger, garlic, crushed red pepper, and the white and light green parts of the green onion. Saute for five minutes, then add the broth, soy sauce and rice wine vinegar. Bring this up to a low boil, then turn down to simmer for about 10 minutes. Now add the cooked angel hair pasta, shredded chicken, bean sprouts, bok choy, spinach, and lime juice. Come up to a simmer again, and let the flavors meld for about another 10 minutes. Serve in bowls garnished with the green onion parts, fresh chopped cilantro and/or basil. This was a perfect soothing soup for a cold winter’s night, and I cursed myself for halving the recipe, as the one small  portion of leftovers the next day was fabulous and I was hankering for more.

4 Responses to “Soothing Asian Chicken Noodle Soup”

  1. farelycooked1 January 26, 2013 at 12:56 pm #

    Yum! Sounds delicious! I like the fact that you cooked the veggies in the sesame oil and added lime juice at the end. Bet the flavors are wonderful! Definitely a soup day here, too. I’m roasting sweet potatoes, carrot and a Fuji apple right now for my dinner. 🙂

    Like

    • anotherfoodieblogger January 26, 2013 at 1:20 pm #

      I do hear it’s cold and snowy in your neck of the woods. And I appreciate the fact that you cook with fruit. That’s one area I need to start exploring, but might have to happen after daughter goes off to college. 😉 Thanks for stopping by!

      Like

  2. gmarch53 January 28, 2013 at 6:07 pm #

    I have to try this one! 🙂

    Like

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