01-29-2007, 01:04 AM
1 lb skinless boneless chicken breasts
2 oz soba noodles
or whole wheat spaghetti
2 tsp toasted sesame oil
2 sm trimmed leeks thinly sliced
1 lrg carrot thinly sliced
1 x rib celery with leaves thinly sliced
6 cup low sodium chicken broth
3 tbl soy sauce
4 lrg cloves garlic minced
1 1/2 tbl peeled fresh ginger root
1/4 cup chopped fresh cilantro
Method :
Steam chicken until just cooked, about 12 minutes. When cool enough to handle, tear into bite sized shreds; set aside. Boil soba according to package directions, until al dente. Drain; set aside. Heat sesame oil in a soup pot over medium high heat. Add leeks, carrots, and celery; saute for five minutes. Add chicken broth, soy sauce, garlic and ginger. Bring just to a boil, reduce heat to low and simmer for 20 minutes. Stir in chicken, soba, and fresh cilantro. Make sure to cook until soup is hot throughout.
Speed Variation: Slice the leek, carrot and celery in a Cuisinart with 2mm blade. Rinse well. Place in a nonstick 2quart pan and soften the vegetables over medium heat. Meanwhile, micro-steam the chicken breast and use paper towels to remove any foam that develops. Add water to the soup along with ginger and garlic. Cut the chicken into bite-sized slivers and add to the soup. Bring just to a boil. Reduce heat. Add soy sauce and a few drops of sesame oil. Simmer for 10 minutes. Meanwhile cook noodles.
Skim soup if necessary. Add cilantro and cooked noodles. Heat through.
2 oz soba noodles
or whole wheat spaghetti
2 tsp toasted sesame oil
2 sm trimmed leeks thinly sliced
1 lrg carrot thinly sliced
1 x rib celery with leaves thinly sliced
6 cup low sodium chicken broth
3 tbl soy sauce
4 lrg cloves garlic minced
1 1/2 tbl peeled fresh ginger root
1/4 cup chopped fresh cilantro
Method :
Steam chicken until just cooked, about 12 minutes. When cool enough to handle, tear into bite sized shreds; set aside. Boil soba according to package directions, until al dente. Drain; set aside. Heat sesame oil in a soup pot over medium high heat. Add leeks, carrots, and celery; saute for five minutes. Add chicken broth, soy sauce, garlic and ginger. Bring just to a boil, reduce heat to low and simmer for 20 minutes. Stir in chicken, soba, and fresh cilantro. Make sure to cook until soup is hot throughout.
Speed Variation: Slice the leek, carrot and celery in a Cuisinart with 2mm blade. Rinse well. Place in a nonstick 2quart pan and soften the vegetables over medium heat. Meanwhile, micro-steam the chicken breast and use paper towels to remove any foam that develops. Add water to the soup along with ginger and garlic. Cut the chicken into bite-sized slivers and add to the soup. Bring just to a boil. Reduce heat. Add soy sauce and a few drops of sesame oil. Simmer for 10 minutes. Meanwhile cook noodles.
Skim soup if necessary. Add cilantro and cooked noodles. Heat through.