Asian Chicken Soup From Things We Have In The House:
From the Freezer:
Chicken Stock, about 4 cups
Chicken Breasts (2)
Chopped Red Peppers from last year’s garden
From the Pantry:
Soba Noodles, about 4 oz
Dried Porcini mushrooms
From the Refrigerator:
Shiro (White) Miso, about 2-3 TBP
Sesame Oil, about 1 tsp
Hondashi, about 20 granules (optional, but good)
Teriyaki Sauce (optional)
From the Garden:
The green parts of Green Onions, cut into 1/4″ lengths
Garlic Chives, cut into 1/4″ lengths
- Sprinkle teriyaki sauce over the frozen chicken breasts, bake at 325F for around 20-40 minutes, until the interior is 165F. Set aside to cool. Slice thinly when cool.
- Bring a pot of water to a boil and cook the Soba noodles per the package directions, about 12 minutes. When the noodles are cooked, drain, remove to a bowl and toss with the Sesame Oil, set aside.
- Place the dried Porcini mushrooms in hot water for a few minutes to rehydrate.
- The frozen chicken stock and Red Peppers go into a pot over low heat. Fish the Porcini mushrooms out of their water and add to the pot. Maintain a low simmer.
- When you’re 15 minutes from ready to eat, add the Hondashi and Green Onions to the pot, reduce the heat to low.
- 5 minutes before serving set the heat to very low/off. Add the Chicken, Noodles, and Miso to heat through.
- Serve warm, garnish with the Garlic Chives.
I really enjoyed this one, and we literally had everything on hand. It was also an excuse to get out of the house and go to the back yard for the alliums.
The whole recipe is a guideline really. Add/subtract almost anything and it’ll still be tasty.