Ginger-Soy Chicken Noodle Soup
"Adapted from a recipe by Phoebe Lapine at Serious Eats. http://bit.ly/gx5jTy"
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 tablespoon vegetable oil
- 1 shallot, thinly sliced
- 4 scallions, thinly sliced (white and green parts separated)
- 1 tablespoon minced ginger
- 1 garlic clove, minced
- 1⁄4 lb shiitake mushroom, thinly sliced
- 1 quart chicken stock
- 2 teaspoons soy sauce
- 1⁄3 lb raw chicken breast, cut into strips (about 1 small)
- 1⁄3 lb buckwheat soba noodles, broken in half
directions
- Heat oil in a Dutch oven over medium-low heat until shimmering. Add shallot, white parts of scallions and ginger, and saute until soft, about 4 minutes. Add garlic and mushrooms and saute until mushrooms begin to give up liquid, about 4 minutes.
- Add stock and soy sauce and bring to a boil. Add chicken and noodles and simmer until chicken is cooked through and noodles are tender, 9-11 minutes. Add half the reserved green parts of the scallions and taste for seasoning, adding more soy if salt is needed. Serve garnished with remaining green parts of scallions. Serve with sriracha if desired.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
