Eat For Eight Bucks: Ginger-Soy Chicken Noodle Soup
Eat For Eight Bucks: Ginger-Soy Chicken Noodle Soup might be just the main course you are searching for. This dairy free recipe serves 2 and costs $2.15 per serving. One portion of this dish contains about 37g of protein, 11g of fat, and a total of 456 calories. 57 people found this recipe to be delicious and satisfying. A mixture of chicken breast, mushrooms, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Winter will be even more special with this recipe. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes around 20 minutes. Overall, this recipe earns a great spoonacular score of 87%. Similar recipes include Eat for Eight Bucks: Tortilla Soup, Eat for Eight Bucks: French Onion Soup, and Eat for Eight Bucks: Chickpea Soup with Toasted Breadcrumbs.
Servings: 2
Ingredients:
1/3 pound raw chicken breast (about 1 small), cut into strips
¼ pound shitake mushrooms, thinly sliced
1/3 pound buckwheat soba noodles, broken in half
1 tablespoon vegetable oil
Equipment:
dutch oven
bowl
ladle
pot
Cooking instruction summary:
Procedures 1 Heat vegetable oil in a large stock pot or Dutch oven over a medium-low heat until shimmering. Add the shallot, white parts of the scallions, and the ginger, and sauté until soft, about 4 minutes. Add the mushrooms and the garlic and cook, stirring occaasionally, until the mushrooms have begun to release their juices and become tender, about 4 minutes. 2 Pour in the stock and soy sauce, and bring to a boil. Add the chicken and the noodles and simmer until the chicken is cooked through and the noodles are soft, about 9 minutes, or as specified on the package. Add half of the remaining green scallions to the pot. Taste for seasoning: if lacking in salt, add more soy; if you like spice, add some Sriracha. To serve, ladle into 4 bowls and eat immediately, garnished with the remaining scallions.
Step by step:
1. 1
2. Heat vegetable oil in a large stock pot or Dutch oven over a medium-low heat until shimmering.
3. Add the shallot, white parts of the scallions, and the ginger, and sauté until soft, about 4 minutes.
4. Add the mushrooms and the garlic and cook, stirring occaasionally, until the mushrooms have begun to release their juices and become tender, about 4 minutes.
5. 2
6. Pour in the stock and soy sauce, and bring to a boil.
7. Add the chicken and the noodles and simmer until the chicken is cooked through and the noodles are soft, about 9 minutes, or as specified on the package.
8. Add half of the remaining green scallions to the pot. Taste for seasoning: if lacking in salt, add more soy; if you like spice, add some Sriracha. To serve, ladle into 4 bowls and eat immediately, garnished with the remaining scallions.
Nutrition Information:
covered percent of daily need
