Prep 15 mins
Cook 15 mins
I know there's a bazillion chicken noodle soup recipes in here but this one's different. I found this Nigella Lawson recipe in the Chicago Sun-Times and it's for just one person, which I thought was very nice. The seasonings and ingredients are a bit different also, from regular chicken noodle soup recipes. I made this using ramen noodles but I will try the udon noodles next time, I just love them!
- 1 1⁄2 cups chicken broth
- 5 ounces chicken breasts, sliced into strips
- 1 tablespoon soy sauce
- 1 tablespoon sake, sherry or 1 tablespoon white wine
- 1⁄2 teaspoon minced ginger
- 1⁄4 cup canned baby corn, in 1 inch pieces
- 1 red chili pepper, seeded and finely sliced into rings
- 1 scallion, finely sliced into rings
- 1 cup Baby Spinach
- 8 ounces udon noodles (fresh or cooked)
- 1⁄2 cup sugar snap pea
- In a large saucepan over medium-low heat, heat chicken broth.
- In a nonstick skillet over medium-low heat, cook chicken strips without any oil until they are opaque, then add soy sauce and sake, allowing them to reduce slightly; add chicken and sauce to broth.
- Increase heat to medium and bring to a boil; add ginger, corn, chile, scallion, spinach, noodles and peas; simmer mixture for a minute or two until vegetables are tender and noodles, if fresh, have cooked, or if cooked, are reheated.
- Serve hot.