Gimmie 10 Chinese Chicken Soup

After a good day of teaching I want  a soothing home cooked meal. The only problem is that I'm the cook! Driving home from my studio I do a mental inventory of the fridge. No, no,  and still no too much work. I want yummy and easy while still sticking trying to my New Year's diet resolutions. Oops, did I mention the birthday cake we had in class today, it's only January 15th. Chinese Chicken Soup it is!

10 Minute Chinese Chicken Soup

Serves 4 

4 C. Chicken Stock

8 dried Shiitake mushrooms 

9 Oz. pkg fresh Chinese noodles

1 C. cooked chicken diced

8 baby bok choy

1 t. ginger juice

2 t. sesame oil

2T. soy sauce 

1 Scallion finely chopped 

1. In a small heatproof bowl cover the shiitake mushrooms with 1 cup of boiling water.

Let steep for 8- 10 minutes until soft.

2. Start a saucepan of boiling water to cook the noodles following the package directions.They cook quickly usually in 2-3 minutes, drain when cooked, reserve.

 

3. In a soup pot heat the chicken stock to a low boil. 

4. Roughly chop the bok choy and add to the chicken stock with the diced chicken simmer for 3 minutes.

5. Add the cooked noodles, ginger, 1t. sesame oil and soy sauce. 

6. Reserve the water the mushrooms soaked in. Slice the shiitake mushrooms into thin strips discarding the hard stems. Add the reserved mushroom water and the sliced mushrooms to the soup. Stir.

7.  Ladle the soup  into bowls garnishing with the chopped scallions and a few drops of sesame oil if desired.

 

Cooks Note: There are many possibilities of foods to substitute if you don't have everything on hand. Peas or spinach instead of baby bok choy. A scrambled egg or tofu in place of the chicken. Cooked brown rice or ramen noodles can be substituted for the fresh noodles.