| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Asian |
|
1 |
servings |
INGREDIENTS
| 1 |
lb |
Skinless; boneless chicken breasts |
| 1/2 |
|
Soba; (buckwheat noodles) or whole wheat spaghetti |
| 2 |
ts |
Toasted sesame oil |
| 2 |
|
Leeks; trimmed and thinly sliced, white and light green parts only |
| 1 |
lg |
Carrot; peeled and thinly sliced |
| 1 |
|
Rib of celery with leaves; thinly sliced |
| 6 |
c |
Low sodium chicken broth |
| 3 |
tb |
Soy sauce |
| 4 |
|
Cloves garlic; minced |
| 1 1/2 |
tb |
Fresh peeled ginger root |
| 1/4 |
c |
Fresh cilantro |
INSTRUCTIONS
From the March/April issue of The Walking Magazine
Steam chicken until just cooked, about 12 minutes. When cool enough to
handle, tear into bite sized shreds; set aside. Boil soba according to
package directions, until al dente. Drain; set aside. Heat sesame oil
in a soup pot over medium high heat. Add leeks, carrots, and celery;
saute for five minutes. Add chicken broth, soy sauce, garlic and
ginger. Bring just to a boil, reduce heat to low and simmer for 20
minutes. Stir in chicken, soba, and fresh cilantro. Make sure to cook
until soup is hot throughout.
Posted to EAT-LF Digest by Marta Martin <gargoyle@ezwv.com> on Jun 07,
1999, converted by MM_Buster v2.0l.
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