Garlic Ginger Chicken, Spinach, Mushroom, Carrot, and Rice Noodle Soup
Often times on the weekends, I love to cook something simple and tasty that can be made in under 15 minutes. My weekend lunch cravings usually include soup/or a pasta dish especially Chinese, Japanese, or Indian ones. Due to these habits I've developed since teaching myself how to cook, I've gotten into experimenting with creating soup and pasta recipes with different vegetable and meat combinations and flavors. I've recently gotten into cooking with dashi, which is Japanese soup stock that comes from boiling smoked bonito fish flakes and kelp that you can either make from scratch or buy the instant powder version that you just add water to. Dashi is pleasantly savory and a bit sweet and gives so much flavor by itself that you don't really have to add a lot of other spices to it in addition. I've been enjoying make noodle soups with dashi and this recipe is my latest simple and tasty soup using it. And as always this recipe includes a good helping of vegetables in it to add to the appeal. The next time you're in the mood for a quick and savory soup with noodles, why not try this recipe?
-1 cup chopped boneless skinless chicken breasts lightly seasoned with black pepper
-1 cup fresh spinach
-1/2 cup chopped carrots
-1/2 cup chopped red onions
-1 cup chopped shiitake mushrooms, white mushrooms, or baby bella mushrooms
-4 oz. rice noodles
-3 cups chicken broth
-2 cups water
-2 tsp. Hondashi or another brand of dashi (Japanese instant soup stock)
-1 tsp. ground ginger
-1 tbs. minced garlic
-1 tsp. sugar
-2 tbs. soy sauce
-1 tsp. sesame oil
-1/4 cup chopped green onions for serving
Note: You can also make this recipe with bok choy instead of spinach! Just adjust the cooking time to 10 minutes instead of 8 if using bok choy. Also, you can buy instant dashi from Amazon or from your local Asian grocery stores like H-Mart.
Cook noodles and drain. Bring broth to a boil and add all ingredients except the noodles, spinach, and green onions. Cover and cook for 8 minutes on low heat. Add the spinach and cook for 2 minutes. Serve with noodles and the green onions. Enjoy!
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