Asian Chicken Noodle Soup

(from Lucianolinda’s recipe box)

udon and soba are traditional Japanese noodles usually cooked and served cold with dipping sauce.
Miso(MEE-soh)- fermented soybean paste-found in the refrigerator section of health food or Asian markets

Source: Better Homes and Gardens

Serves 4 people

Categories: Soup- Stew- Chowder- Chili

Ingredients

  • 2 14 1/2 oz. cans reduced-sodium chicken broth
  • 1 cup water
  • 3 oz. udon or soba noodles, broken in half (1 cup)
  • 1 medium red sweet pepper, bias-sliced into bite-size strips (1/2 cup)
  • 1/3 cup sliced green onions
  • 1 tbsp. white miso
  • 1 tsp. grated gingerroot
  • 1/8 tsp. crushed red pepper
  • 1 1/2 cups chopped cooked chicken or turkey
  • 1 cup fresh snow pea pods. halved crosswise, or 1/2 of a 6 oz. pkg. frozen snow pea pods, thawed and halved crosswise
  • Crushed red pepper (optional)

Directions

  1. In a large saucepan combine broth and water. Bring to boiling. Add noodles. Return to boiling; reduce heat.

  2. Cover and simmer for 6 minutes. Stir in sweet pepper, onions, miso, gingerroot, and the 1/8 tsp. crushed red pepper.

  3. Add chicken. Return to boiling. Return to boiling. Reduce heat; simmer, covered, 3 minutes. Stir in pea pods. Simmer, uncovered, for 1 minute more or until pea pods are crisp-tender. Ladle soup into bowls. Garnish with crushed red pepper, if desired.

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