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Japanese Style Chicken in a Pot Soup

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“Try to find fresh shiitake mushrooms or black Chinese mushrooms for this, as they add a very distinctive flavor to the soup. If you can't find them, substitute 2 oz of dried mushrooms that have been rehydrated according to the package directions. This is a nice, light tasting chicken noodle soup. A girlfriend that moved from California gave me this recipe....don't know where she got it.”
13 cups

Ingredients Nutrition


  1. Cook noodles according to the package directions; drain. Set aside.
  2. Bring the chicken broth to a boil in a large Dutch oven over medium-high heat. Add the chicken and carrot; reduce heat, and simmer uncovered for 15 minutes.
  3. Stir in the mushrooms, Napa cabbage leaves, bamboo shoots, and green onions. Simmer uncovered for 5 minutes.
  4. Add the reserved noodles, cubed tofu, sherry, pepper, and soy sauce. Simmer uncovered an additional 10 minutes or until the mixture is thoroughly heated.
  5. Serve in individual soup bowls and sprinkle with parsley.

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