| 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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