Recipe

Asian Chicken Noodle Soup Recipe

Print Recipe

Ingredients

3-5 dried shiitake mushrooms, soaked in enough hot water to cover, then thinly sliced .
1 tsp minced ginger .
2 tsps minced garlic .
optional .
1 egg .
2 oz bean thread noodles, soaked in hot water till soft, divide in half, then cut one half into 1/2 inch strands save other ha .
1 tsp asian garlic & red chile paste .
Broth .
3 (14 1/2 oz) cans chicken broth .
2 heads baby bok choy, sliced .
3/4 c frozen peas .
1 shallot, minced .
soy sauce, to taste .
1 c water .
1 shallot, thinly sliced .
fish sauce, to taste .
fresh ground black pepper, to taste .
1 tsp chili-garlic sauce, for heat (optional) .
1 carrot, juliened .
Meatballs .
1 lb ground chicken breast .
3 slices crushed fresh gingerroot .
1 chicken bouillon cube, diluted into .
1 tsp toasted sesame oil .
1 tsp fish sauce

Directions

Step #1 Meatballs: Combine all ingrediants & set aside.
Step #2 Broth: Combine first 6 ingrediants & let simmer, covered for 15 mins until mushrooms & vegetables are tender.
Step #3 Bring to a boil.
Step #4 Roll meatballs & drop into boiling broth, reduce heat & cover.
Step #5 Cook an extra 20 mins or until meatballs are cooked through.
Step #6 Add peas, cook 2 mins then add sliced bok choy.
Step #7 Adjust seasoning & serve over left over bean thread noodles or rice.
Enjoy the Asian Chicken Noodle Soup recipe

Viewing Asian Chicken Noodle Soup Receipe