Asian Chicken Noodle Vegetable Soup
- Ready In:
- 1hr 5mins
- Ingredients:
- 16
- Serves:
-
10
ingredients
- 2 skinless chicken breasts
- 2 tablespoons sesame oil
- 1 head bok choy
- 1⁄2 daikon radish
- 5 carrots
- 2 celery ribs
- 1 large onion
- 2 tablespoons fresh ginger, minced
- 4 garlic cloves
- 1⁄4 cup soy sauce
- 1 cup water chestnut
- 1 cup bamboo shoot
- 4 ounces udon noodles
- 2 tablespoons fresh cilantro, minced
- 2 cups snow peas
- 1⁄2 cup scallion, finely sliced
directions
- chop all ingredients to desired size.
- Heat sesame oil in large stock pot.
- Add bok choy, daikon radish, carrots, celery, onion, ginger, garlic.
- Fill pot with water and add soy sauce and chicken.
- Simmer until chicken and vegetables are tender.
- Add water crestnuts, bamboo shoots, udon noodles.
- About 5 minutes before serving, add cilantro, snow peas.
- Serve with scallions as garnish, and a cup of jasmine rice. Be sure to salt to taste, or add soy sauce!
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RECIPE SUBMITTED BY
My husband and I married last year in Laguna Beach before moving to Kansas City and buying our first house. We had our first child on November 9th.