Asian Noodle Soup Recipe

Make this dish at home next time you are in the mood for Asian cuisine.



May 2005

Yield: 4 servings

This restaurant-style soup is simple to make.

Ingredients:

  • 4 ounces shiitake mushrooms, stems removed
  • 2 cans (14.5 oz. each) chicken broth
  • 1-1/2 cups water
  • 3 tablespoons soy sauce
  • 2 teaspoons finely chopped garlic
  • 2 teaspoons finely chopped fresh ginger
  • 1 cup angel hair pasta, broken into pieces
  • 3/4 cup cooked, shredded chicken OR cubed tofu
  • 1/2 cup thinly sliced carrot
  • 1/2 teaspoon Asian sesame oil
  • 1/4 cup thinly sliced green onion, optional
  • Thinly slice shiitake caps (makes about 2 1/2 cups).

Instructions:

  1. In a medium saucepan, over medium heat, combine chicken broth with water, soy sauce, garlic and ginger; bring to a simmer.
  2. Add mushrooms, pasta, chicken and carrot; simmer until mushrooms are soft, about 5 minutes.
  3. Stir in sesame oil and green onions. 

This recipe originally aired in the May 2005 issue of Heart of the Home.

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