Chicken and Soba Noodle Soup

recipe
In this light Asian soba noodle soup, salt flavors the stock as it cooks and softens the bitter bok choy.

Yield:

6 servings (serving size: about 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 149
Caloriesfromfat 16 %
Fat 2.6 g
Satfat 0.4 g
Monofat 0.8 g
Polyfat 0.9 g
Protein 15.5 g
Carbohydrate 15.4 g
Fiber 3 g
Cholesterol 29 mg
Iron 1.6 mg
Sodium 731 mg
Calcium 82 mg

Ingredients

2 teaspoons dark sesame oil
1 cup chopped carrot
1 cup thinly sliced celery
3/4 cup chopped onion
3/4 teaspoon salt, divided
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
5 cups water
2 tablespoons low-sodium soy sauce
1/2 teaspoon hot chile sauce with garlic (such as KA-ME)
2 (14-ounce) cans fat-free, less-sodium chicken broth
2 (8-ounce) chicken breast halves, skinned
2 ounces uncooked soba noodles
4 cups shredded bok choy
1 cup (1/2-inch) slices green onions
3 tablespoons thinly sliced fresh basil
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lime juice

Preparation

Heat the oil in a Dutch oven over medium heat. Add carrot, celery, and chopped onion; cook 5 minutes or until tender, stirring frequently. Add 1/4 teaspoon salt, ginger, and garlic; cook 1 minute, stirring constantly. Add 1/4 teaspoon salt, water, soy sauce, chile sauce, broth, and chicken. Bring to a boil; reduce heat, and simmer 1 hour. Remove chicken from pan; cool slightly. Remove chicken from bones. Shred meat with 2 forks; discard bones. Add chicken to pan; bring to a boil. Add soba; cook 5 minutes. Stir in bok choy; reduce heat, and simmer 3 minutes. Stir in 1/4 teaspoon salt, green onions, basil, and pepper; cook 2 minutes. Remove from heat; stir in lime juice.

Note:

Maureen Callahan,

April 2004
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