Eat For Eight Bucks: Ginger-Soy Chicken Noodle Soup Recipe
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Category
Soup
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Cusine
American
What do you need?
How to make?
Ingredients
1 tablespoon vegetable oil
1 shallot, thinly sliced
4 scallions, thinly sliced
1 tablespoon minced ginger
1 clove garlic, minced
¼ pound shitake mushrooms, thinly sliced
1 quart chicken stock
2 teaspoons soy sauce
1/3 pound raw chicken breast , cut into strips
1/3 pound buckwheat soba noodles, broken in half
Sriracha
Directions
Heat vegetable oil in a large stock pot or Dutch oven over a medium-low heat until shimmering. Add the shallot, white parts of the scallions, and the ginger, and sauté until soft, about 4 minutes. Add the mushrooms and the garlic and cook, stirring occaasionally, until the mushrooms have begun to release their juices and become tender, about 4 minutes. Pour in the stock and soy sauce, and bring to a boil. Add the chicken and the noodles and simmer until the chicken is cooked through and the noodles are soft, about 9 minutes, or as specified on the package. Add half of the remaining green scallions to the pot.
if lacking in salt, add more soy; if you like spice, add some Sriracha. To serve, ladle into 4 bowls and eat immediately, garnished with the remaining scallions.