Author Notes
A totally yummy asian inspired chicken-heavy on the- noodle soup that works as delicious warming meal, "penicillin" and a way to clean out your fridge/cupboards with oodles of variations depending on what's available or your mood. Feel free to adjust the amount of chicken broth - depending on whether you want a soup or something closer to a crazy ramen type pasta dish. I love using left over chicken- including rotisserie- to make this soup as well as the stock. —alice miller
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Prep time
30 minutes
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Cook time
30 minutes
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Serves
4
Ingredients
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1 quart
Chicken stock- organic or home made from left over chicken
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2 cups
shredded chicken, chopped coarsely
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1/2
onion chopped
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1-2
carrot(s) peeled, chopped in chunks
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1
celery rib, sliced in chunks
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2 cups
sliced mushrooms
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1/2 cup
edamame- shelled
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1 tablespoon
shiro miso
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2 tablespoons
dried seaweed
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1
clove of garlic- chopped fine
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1 tablespoon
yellow curry powder
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1 teaspoon
each of dried thyme and oregano
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1 dash
red pepper flakes
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3 tablespoons
heavy cream
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1 cup
cilantro leaves
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Tablespoon
good olive oil
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1
Bundle of Japanese somen noodles or 1-2 packages of ramen noodles, or a handful or what ever angel hair/fettuccini/spaghetti you have available
Directions
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In soup pot, heat the olive oil over medium heat and add onion, carrots, celery and dried herbs let cook/sweat a few minutes with top on. Add mushrooms, stir and let cook. If it starts making a lot of noise, add a bit of chicken stock. When mushrooms have released all of their liquid, add garlic, red pepper flakes, edamame, miso, curry and cream. Stir and cook a few minutes. Add chicken. Cook a few minutes, add salt and pepper to taste. Add a bit of chicken stock if it looks dry/sticking. When it reaches a nice mush of flavor, add stock and bring to a boil. Add noodles and seaweed. The starch will thicken it nicely. Let boil until noodles are done. Serve in bowls with a healthy handful of cilantro on top- enjoy!
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