| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Stern2 | 1 | servings |
INGREDIENTS
| 8 | c | Chicken stock 2 L |
| 2 | Pieces fresh ginger root; bruised 2 | |
| 1/4 | c | Rice wine; (mirin) or sake 50 |
| ; mL | ||
| 1/4 | c | Soy sauce 50 mL |
| 1 | lb | Soba noodles; (or udon or |
| ; spaghetti) 500 g | ||
| 1 | lb | Boneless; skinless chicken |
| ; breasts, cut into | ||
| ; 1"/2.5 cm chunks | ||
| ; 500 g | ||
| 10 | oz | Spinach; (approx.), trimmed |
| ; and chopped 300 g | ||
| 1 | c | Frozen peas 250 mL |
| 2 | Carrots; grated 2 | |
| 8 | Green onions; roughly chopped 8 |
INSTRUCTIONS
Place stock, ginger, rice wine (mirin) and soy sauce in a large saucepan or Dutch oven. Bring to a boil and then simmer gently 10 minutes. Meanwhile, cook noodles in boiling water until almost tender. Rinse with cold water. Drain well. Add chicken to stock mixture. Cook a few minutes. Add spinach, peas, carrots, green onions and noodles. Heat thoroughly. Taste and adjust seasoning if necessary. Converted by MC_Buster. NOTES : Makes 4 servings Converted by MM_Buster v2.0l.
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