Asian Noodle Soup with Shiitake Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 tsp Sesame Oil 1 tsp Extra Virgin Olive Oil 6 oz boneless skinless chicken breast, thinly sliced2 14.9oz cans low sodium chicken broth 3 Tbsp Kikkoman Low Sodium Soy Sauce 2 tsp Minced Garlic2 tsp refrigerated Ginger Paste 1/2 cup thinly sliced carrots2 cups thinly sliced Shiitake mushroom caps4.4 oz Thai Kitchen Thin Rice Noodles 2 green onions, thinly sliced
1. In large saute pan, heat sesame oil & olive oil. Saute chicken until no pink shows.
2. Add chicken broth, soy sauce, garlic, ginger, and 1.5 cups water. Add carrots and bring to a boil.
3. Meanwhile, bring 8 cups of water to a boil in a kettle or saucepan, and pour over rice noodles in a large bowl. Let soak for 3 minutes, then drain & rinse with cool water.
4. Once soup boils add mushrooms and reduce heat. Simmer for 5 minutes until mushrooms are tender.
5. Remove from heat and add noodles and green onions.
Serving Size: Makes about 10 cups
Number of Servings: 10
Recipe submitted by SparkPeople user SKITTLESINSOCKS.
2. Add chicken broth, soy sauce, garlic, ginger, and 1.5 cups water. Add carrots and bring to a boil.
3. Meanwhile, bring 8 cups of water to a boil in a kettle or saucepan, and pour over rice noodles in a large bowl. Let soak for 3 minutes, then drain & rinse with cool water.
4. Once soup boils add mushrooms and reduce heat. Simmer for 5 minutes until mushrooms are tender.
5. Remove from heat and add noodles and green onions.
Serving Size: Makes about 10 cups
Number of Servings: 10
Recipe submitted by SparkPeople user SKITTLESINSOCKS.
Nutritional Info Amount Per Serving
- Calories: 102.4
- Total Fat: 1.7 g
- Cholesterol: 9.8 mg
- Sodium: 407.4 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 0.9 g
- Protein: 6.3 g
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