Japanese Style Chicken in a Pot Soup

Recipe by breezermom
READY IN: 55mins
YIELD: 13 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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