We tried this Asian Noodle soup for a quick lunch this weekend and everyone enjoyed it. Jack loved the base of this soup and had many new variations he wants to try.
4 oz Shiitake mushrooms, stems removed (I used my dry Shiitakes and rehydrated them prior to adding)
2 cans chicken broth (14.5 oz each)
3 Tablespoons soy sauce
2 teaspoons garlic, finely minced
2 teaspoons finely chopped fresh ginger or 1 teaspoon ground dried ginger
1 cup angel hair pasta, broken into pieces (I measured mine out to 2.5 oz)
3/4 cup skinless boneless chicken breast, shredded or cubed tofu (4 oz) - (3 Costco chicken tenders)
1/2 cup carrots, julienned or thinly sliced
1/2 teaspoon Asian sesame oil
1/4 cup green onions, thinly sliced (optional)
In a medium saucepan, over medium heat, combine chicken broth with 1 1/2 cups water, the soy sauce, garlic, and ginger; bring to a simmer. Add mushrooms, pasta, chicken or tofu and carrots; simmer until mushrooms are soft, about 5 minutes. Stir in sesame oil, and desired green onions.
Recipe sources--Mushroom Council via Cooking.com
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