EatSmarter exclusive recipe

Asian Chicken Noodle Soup

Name: Asian Chicken Noodle Soup
Total time: 30 min
Yield: 2
Ingredients: 2 ounces Glass noodles; 2 ounces Shiitake mushroom; 1 red Bell pepper (about 175 grams); 1 piece Ginger root (about 25 grams); 1.5 pints Chicken broth; 1 Chicken breast (about 200 grams); 2 ounces Snow pea; 2 Scallions; 0.5 Lime; 1 tablespoon Soy sauce

with Snow Peas and Peppers

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Recipe development: EAT SMARTER

Asian Chicken Noodle Soup - Clear soup with clean flavors

My cookbook

224

calories

Calories

30 min.

Preparation

easy

Difficulty

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Ingredients

for 2 servings

2 ounces

Glass noodles

2 ounces

Shiitake mushroom

red Bell pepper (about 175 grams)

1 piece

Ginger root (about 25 grams)

1 ½ pints

Chicken broth

Chicken breast (about 200 grams)

2 ounces

1 tablespoon

Kitchen utensils

2 Pots, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Sieve, 1 Brush, 1 Bowl, 1 Citrus juicer

Preparation steps

Step 1/4

Asian Chicken Noodle Soup preparation step 1

Cook glass noodles according to package instructions. Rinse and drain. Clean shiitake mushrooms and remove stems. Cut into quarters. Rinse pepper, cut into quarters and remove seeds. Cut pepper into thin strips.

Step 2/4

Asian Chicken Noodle Soup preparation step 2

Peel ginger root and cut into strips. Bring chicken stock to a boil with the ginger. Rinse the chicken fillet and add to broth. Add mushrooms to the broth and cook over medium heat for 10-12 minutes.

Step 3/4

Asian Chicken Noodle Soup preparation step 3

After 4 minutes, add the pepper strips. Rinse snow peas and cut into strips. Rinse scallions and thinly slice.

Step 4/4

Asian Chicken Noodle Soup preparation step 4

Remove chicken fillet from the broth. Let fillet cool and then cut chicken into cubes. Juice lime. Add diced chicken to the broth with noodles, snow peas and onions. Bring to a boil. Season soup with soy sauce and 1 tablespoon lime juice. Serve immediately.

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