Recipe by breezermom
Try to find fresh shiitake mushrooms or black Chinese mushrooms for this, as they add a very distinctive flavor to the soup. If you can't find them, substitute 2 oz of dried mushrooms that have been rehydrated according to the package directions. This is a nice, light tasting chicken noodle soup. A girlfriend that moved from California gave me this recipe....don't know where she got it.
Top Review by DailyInspiration
Made this delicious soup today for lunch -- it is a very filling soup with all those wonderful ingredients. I did add additional soy and sherry and additional pepper. I could not find any good napa cabbage so i used organic baby spinach and regular mushrooms vs. shitake (just my preference). This soup makes such a healthy and filling soup meal -- plus it really makes a great presentation. Made for PRMR, September, 2013.
- 6 ounces japanese noodles, uncooked (soba or udon)
- 8 cups chicken broth
- 12 ounces chicken breasts, skinned and boned, cut into 2 inch pieces
- 1 cup carrot, very thinly sliced
- 9 fresh shiitake mushrooms or 9 fresh black Chinese mushrooms, halved
- 6 large napa cabbage leaves, cut into 2 inch squares
- 1 (8 ounce) can bamboo shoots, drained
- 3 green onions, cut into 2 inch pieces
- 12 ounces firm tofu, drained and cut into 1 inch cubes
- 1 tablespoon dry sherry
- 1 dash pepper
- 1 tablespoon soy sauce
- 1⁄2 cup fresh parsley, chopped
Directions See How It's Made
- Cook noodles according to the package directions; drain. Set aside.
- Bring the chicken broth to a boil in a large Dutch oven over medium-high heat. Add the chicken and carrot; reduce heat, and simmer uncovered for 15 minutes.
- Stir in the mushrooms, Napa cabbage leaves, bamboo shoots, and green onions. Simmer uncovered for 5 minutes.
- Add the reserved noodles, cubed tofu, sherry, pepper, and soy sauce. Simmer uncovered an additional 10 minutes or until the mixture is thoroughly heated.
- Serve in individual soup bowls and sprinkle with parsley.