1 recipe of my Asian Chicken stock
Handful of dehydrated mushrooms, such as morels or shiitake
1 thinly sliced carrot
2 handfuls sugar snap peas
6 slices of dehydrated garlic
4 ounces of cooked and drained Soba noodles
1 handful of fresh spinach
1 rotisserie chicken breast, sliced
Sesame oil
Cilantro to garnish
Make Soba noodles according to package directions. Drizzle with sesame oil and set aside (these can be made a day ahead and kept in the refrigerator). We may make the stock and noodles on Sunday and then finish off the soup on Monday.
Bring your stock to a boil and add mushrooms, carrots, sugar snap peas and garlic. Cook for 5 minutes. Then add noodles, spinach and chicken just until heated through. Use a few drops (just drops as sesame oil is strong) on the top of the soup.
Serve garnished with fresh cilantro.
This is a wonderful, rich soup. It's easy, satisfying and healthy. I love it. Doesn't it look delicious? The mushrooms in both the broth and the addition of them give it a dark, rich color and flavor.
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