Chinese Noodle Soup

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Yield
2 servings.
January 1995
RECIPE BY Oxmoor House

Celebrate Chinese New Year with bowls of Chinese Noodle Soup, Oriental Green Salad, teriyaki rice cakes, and fortune cookies.

Ingredients

  • 2 1/4 cups canned low-sodium chicken broth, undiluted
  • 2 tablespoons julienne-sliced carrot
  • 2 tablespoons sliced water chestnuts
  • 2 tablespoons sliced fresh mushrooms
  • 1/4 teaspoon peeled, minced gingerroot
  • 1 ounce vermicelli, uncooked
  • 1/2 cup shredded cooked chicken breast (skinned before cooking and cooked without salt)
  • 8 unpeeled medium-size fresh shrimp
  • 1/2 cup fresh snow pea pods, trimmed
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon sliced green onions

Nutritional Information

  • Calories 245
  • Caloriesfromfat 16%
  • Fat 4.3g
  • Satfat 0.6g
  • Monofat 0.0g
  • Polyfat 0.0g
  • Protein 26.8g
  • Carbohydrate 23.1g
  • Fiber 0.0g
  • Cholesterol 98mg
  • Iron 0.0mg
  • Sodium 385mg
  • Calcium 0.0mg

How to Make It

Step 1

Bring chicken broth to a boil in a medium saucepan. Add carrot and next 3 ingredients; cook, uncovered, 2 minutes.

Step 2

Break vermicelli into pieces; add vermicelli and chicken to broth mixture. Cook over medium heat 5 minutes, stirring occasionally.

Step 3

Peel and devein shrimp; chop shrimp. Add shrimp and snow peas to broth mixture. Cook 3 to 5 minutes or until shrimp turns pink. Stir in soy sauce.

Step 4

To serve, ladle soup into individual bowls, and sprinkle evenly with green onions.

Cooking Light Light Cooking for Two

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