Vegetable Soup with Chicken and Soba Noodles or Pork Wontons
This is a nice Asian style soup seasoned with ginger and a bit of hot pepper that is loaded with vegetables. Make this recipe with soba noodles and boneless chicken for the gluten free version or with pork wontons. See the separate recipe for making the pork wontons. This makes a complete, nice winter meal.Based on a recipe by Amanda Cushman found on LymeLine.net, February 11, 2014.
Total Time1 hourhr
Course: 45 - 60 Minutes to Table, Gluten Free, Main Course - Chicken - Poultry, Main Course - Pork, Soups
Servings: 8servings
Author: Catherine Christiano
Ingredients
9cupslow sodium chicken or vegetable stock
2cupsChinese (Napa) cabbage finely sliced OR 7 ounces bean sproutsbok choy is also a good substitute
1red pepper or 1 medium carrotsmall julienned
1/4poundshiitake mushroomsthinly sliced
4scallionsthinly sliced
3inchpiece fresh gingerfinely julienned
1boneless, skinless, chicken breastcut into 1/4" strips
6ouncessoba noodlescooked and drained
1bunch watercress OR swiss chard, spinach, or bok choy (approx. 4-6 ounces)tough stems removed and roughly chopped
2tablespoonsrice wine vinegar
1/3cupsoy sauce or TamariUse tamari for gluten free version.
1/8teaspoonred pepper flakes
Instructions
Place a 6-quart stock pot on stove. Add stock; bring to simmer over medium-high heat. Add cabbage (if using but not bean sprouts), red pepper or carrot, sliced mushrooms, scallions, and ginger; simmer 5 minutes.
If using chicken, add chicken. If using wontons, frozen or fresh, add them. Cook another 5 minutes. Stir in bean sprouts (if using), watercress or swiss chard or spinach or bok choy; Cook another minute. Stir in soba noodles, if using, and remaining ingredients. Serve warm.