| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Eggs |
Asian |
|
1 |
Servings |
INGREDIENTS
| 1 |
oz |
Dried Shiitake mushrooms; soaked in hot water for 30 minutes, drained, trimmed and sliced |
| 1 |
tb |
Vegetable oil |
| 1 |
c |
Minced onion |
| 2 |
|
Cloves garlic; minced |
| 2 |
ts |
Minced fresh ginger |
| 1 |
c |
Sliced carrot |
| 1 1/2 |
c |
Sliced Napa Cabbage or Bok Choy |
| 6 |
c |
Chicken stock or broth |
| 1/2 |
pk |
Dried Asian egg noodles |
| 1 |
c |
Broccoli florets |
| 1 |
c |
Cooked sliced chicken |
| 1 |
tb |
Soy sauce |
| 2 |
tb |
Rice vinegar |
|
|
Sesame oil to taste |
|
|
Minced whole scallion for garnish |
INSTRUCTIONS
PASTA MONDAY TO FRIDAY SHOW #PS6534
In a large saucepan set over moderate heat, heat the oil until it is hot.
Add the onion, garlic, and ginger, and cook, stirring occasionally, 3
minutes. Add the carrot and cabbage and toss to combine Add the broth,
reserved mushrooms and salt to taste and simmer 10 minutes. In a saucepan
of boiling salted water cook the pasta until al dente, drain and transfer
to stock. Add the broccoli, chicken and seasonings and simmer stirring
occasionally, for 3 minutes, or until broccoli is just cooked and chicken
heated through. Add sesame oil. Ladle the soup into bowls and garnish with
the scallion.
Yield : 4 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998
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