How to make asian noodle soup with chicken & veggies
Make Asian Noodle Soup With Chicken & Veggies
12
STEPS
INGREDIENTS
Clean, Prep & cut your veggies of choice. Slice your onions and Garlic (I used roasted garlic). In a large pot heat 1-2 Tbs of oil.
Sautée your onions until clear, then toss in the garlic. Once fragrant start adding your veggies, heartiest first. Stir them around until nicely coated. Then add 4-6 cups of your choice stalk.
Bring your stock to a boil. While your waiting clean & cut your uncooked meat into cubes. Once the stalk is boiling add your meat.
Add 3 Tbs of Soy Sauce and the juice of 1 lemon. Let simmer until meat is cooked. You can also add leafy greens at this point or even later depending on how fresh you like your veggies.
I dropped in a cup of Wakame Seaweed
Add rice noodles to individual bowls. Then scoop soup on top. Add any extras on top (sesame seeds, chili oil, green onions, siracha).
- 3.0 Baby Bok Choy
- 1.0 Leek
- 2.0c Mushrooms
- 3.0 Carrots
- 1.0 Onion
- 1.0 Ginger knob
- 4.0 Garlic Cloves
- Bean Sprouts
- 1.0c Wakame Seaweed
- 3.0Tbsp Soy Sauce
- 6.0c Stock/Water
- 1.0bnch Lemon
- 1.0bnch Rice Noodles
- 2.0c Snap Peas