This light and savory soup blends the delicate flavors of a classic Georgian chicken broth with the umami richness of a Hong Kong-style vegetable noodle soup. The earthy mushrooms complement the sweetness of the carrots and the subtle spice of ginger. It is a delicious, warming and healthy meal.
serving 3
time 40 min
ingredients
- – 150 grams Chicken Breast
- – 100 grams Bok Choy
- – 50 grams Dried Mushrooms
- – 50 grams Rice Noodles
- – 100 grams Carrot
- – 100 grams Celery
- – 200 milliliters Chicken Broth
- – 50 grams Green Onion
- – 3 cloves Garlic
- – 1 piece Ginger
- – 1 tablespoon Soy Sauce
- – 1 teaspoon Sesame Oil
- – Salt to taste
- – Black Pepper to taste
- – 2 tablespoons vegetable oil
1. Prepare the broth by simmering chicken in chicken broth with the ginger,garlic,carrot, celery and soy sauce.
2. Prepare vegetables: Rinse the bok choy, peel and slice carrots. Cut green onion and celery thinly. Clean and chop dried mushrooms and add to chicken broth while boiling
3. Once the chicken is tender, remove and set aside to shred.
4. Add rehydrated mushrooms, rice noodles to the chicken broth and cook according to package directions
5. Once rice noodles are cooked, return shredded chicken to the pot.Add the carrots, celery and green onion.
6. Finish the soup with sesame oil, salt and pepper. Stir well before serving.
Pro tips
For extra depth of flavor, toast the dried mushrooms before rehydrating.
Add a squeeze of lime juice for a burst of freshness before serving.