Eat For Eight Bucks: Ginger-Soy Chicken Noodle Soup

Name: Eat For Eight Bucks: Ginger-Soy Chicken Noodle Soup
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Global
Ingredients: 151 grams raw chicken breast (about 1 small), cut into strips; 113 grams shitake mushrooms, thinly sliced; 151 grams buckwheat soba noodles, broken in half; 1 Tbsp vegetable oil

You can never have too many main course recipes, so give Eat This recipe covers 18% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. Head to the store and pick up chicken breast, vegetable oil, buckwheat soba noodles, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

Heat vegetable oil in a large stock pot or Dutch oven over a medium-low heat until shimmering.

Ingredients you will need

Vegetable Oil

Stock

Equipment you will use

Dutch Oven

Add the shallot, white parts of the scallions, and the ginger, and sauté until soft, about 4 minutes.

Ingredients you will need

Green Onions

Shallot

Ginger

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.

Ingredients you will need

Mushrooms

Garlic

Pour in the stock and soy sauce, and bring to a boil.

Ingredients you will need

Soy Sauce

Stock

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.

Ingredients you will need

Whole Chicken

Pasta

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.

Ingredients you will need

Green Onions

Seasoning