Asian Chicken Noodle Soup

 

A trip to the Asian market, a blast of arctic air, a deep need for some comfort food...without any one of those things, this recipe may not have existed. As I headed into work this morning, leftovers in tow, I was terribly grateful for the perfect storm that created this recipe. *Note: If you don't have an Asian seasoning on hand, mix 1.5 tsp. of garlic powder, onion powder, and black pepper with 0.5 tsp. of crushed red pepper and ground ginger.

What you will need

4-6 cups low sodium chicken broth

2 tablespoons Asian seasoning/spice blend*

1 small red onion

1 bunch green onions

8 ounces buckwheat (soba) noodles

1 package fresh stir fry vegetables (broccoli, snap peas, carrots)

2 red bell peppers, julienned

2 chicken breasts, cooked and shredded

1 lime, cut into wedges

Thai basil (or other variety, if necessary), chiffonaded

cilantro, roughly chopped

black sesame seeds

soy sauce

sriracha or other Asian style hot sauce

kimchi

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