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This is a quick and versatile dinner that's a cross between noodles and soup. You can toss in a variety of vegetables or meats, depending on what you have in the fridge. Substitute spinach or cabbage for the bok choy. Use a good quality chicken broth for the best results.
- 8 ounces fresh noodles (I use Azumaya brand, found near the tofu at the grocery store)
- 4 cups chicken broth
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon tamari or 1 tablespoon soy sauce
- 1 carrot, sliced
- 1 garlic clove, minced
- 1 tablespoon ginger, minced
- 1⁄4 teaspoon red pepper flakes (optional)
- 1 cup broccoli, in long spears
- 3 cups baby bok choy, chopped
- 3 scallions, sliced on the diagonal
- 1 cup cooked chicken, chopped
- 1 cup shrimp, peeled (optional)
- 2 tablespoons cilantro, chopped (optional)
- Cook noodles in boiling water according to package directions.
- Drain in colander and rinse with cold water.
- Meanwhile, heat broth in soup pot and add brown sugar, vinegar, tamari, carrot, ginger, garlic, and red pepper flakes.
- Simmer gently for five minutes.
- Add broccoli and simmer two minutes more.
- Toss in bok choy or greens, scallions, and and meats and return to a simmer.
- Add noodles and cook until heated through.
- Add cilantro just before serving, if using.
- Serve in large soup bowls with forks and spoons.
- Other ingredients you can add include cubed tofu, any cooked vegetables, sliced mushrooms, or thinly sliced beef. To make the soup less salty, use low-sodium broth or 1/2 broth and 1/2 water.
- Be sure to cook the noodles separately and rinse them, or the soup will be starchy and thick.
This was delicious and a very easy way to recycle leftover chicken and to clear out some dabs of frozen vegetables from the freezer. It took me about 30 minutes from start to finish.