Ingredients:
Group A-
2 C cooked chicken, cut up into medium pieces or shredded
8 C chicken stock
1 C sliced mushrooms
1.5 C sliced bell peppers
1 C thinly sliced onion, (I used a Mandolin)
2 cloves garlic, grated
2 inch piece of fresh ginger, peeled and grated
10 ounces of rice noodles, or use Ramen or fresh stir-fry noodles
Group B-
3 T sherry
2 T tamari or soy sauce
2 tsp. sesame oil
1 T sugar
1 T rice wine vinegar
1.5 tsp. chili garlic sauce (in the Asian foods isle)
Group C-
4 C baby greens, such as Tatsoi or spinach
2 T chopped, fresh cilantro
The first step is to bring the ingredients in group A (except for the noodles) to a boil. Then reduce to a simmer and cook the veggies until nearly done; return the soup to a boil, and then add your noodles. Plan your vegetable and noodle cooking time according to what you have chosen to use - some noodles will need very little cooking time. Next stir together all ingredients in group B and add to the soup. Finally, just before serving, stir greens and cilantro into soup and just let it wilt down. Don't overcook the greens!
This recipe is very flexible and I hope you'll tweak it to your liking and according to what you have on hand. You'll feel instantly healthier after eating this - I hope!
