Chinese Noodle Soup (Vegetarian)

Ingredients:

12 Cups Vegetable Broth

¼ Cup Dried Porcini Mushrooms (about 5 or 6 each)

¼ Cup Dried Shitake Mushrooms (about 5 or 6 each)

1 Large Garlic Clove – Peeled, Smashed

4 Cups Boiling Water

6 Lemongrass Stalks (about 4-5 inches long, about ½ inch thick)

4 Green Onions – tops and root trimmed, cut on bias about ½ inch thick

1 Inch Ginger – Peeled and finely diced

1 Pkg 14 oz Dried Asian Noodles

¼ Cup Carrots – Shredded

½ Med. Head Napa Cabbage – Shredded

2 Cups Bean Sprouts

In a bowl add the dried mushrooms, garlic and water.  Cover and let sit about 10 minutes.  In a large pot over med/high heat, add in the vegetable stock, lemongrass, green onions and ginger.  Remove and roughly chop the mushrooms and garlic. Add in the mushrooms, garlic and liquid but be sure not to add in the grit at the bottom of the mushroom liquid.  Bring to a boil and then reduce to a simmer for 45 minutes.

Take out lemongrass and discard.  In a pot of salted water (follow directions on package) cook noodles for about 1 minute then drain.

Add carrots, cabbage and bean sprouts into soup and simmer about 5 minutes.

If you’re making the entire soup for your family then add in noodles to soup and serve.  If portioning out then add noodles per bowl.  Maybe garnish with extra sliced green onions.

Enjoy.

** I didn’t need to add salt or pepper for seasoning but you might.  Try adding Low Sodium Soy Salt instead of salt if you feel the need.

Chinese Chicken Salad Soup

Ingredients

2 Medium Carrots – Peeled, roughly chopped

1 Celery Stalk – Roughly chopped

½ Medium Red Onion – Roughly Chopped

2 Large Garlic Cloves

Pulse in a food processor until basically a rough puree.  Set aside.

2 Large Garlic Cloves – Finely diced

3 Scallions – Chopped

1 Jalapeno – Seeded, finely diced

½ Medium Red Onion – Thinly sliced

¼ Head of Red Cabbage – Thinly sliced

2 Handfulls Snow Peas – Top vein sliced off

1 Cup Shredded Carrots

1 Small Savoy Cabbage – Shredded

2 Roasted Chicken Breasts – Shredded

½ lb Angel Hair Pasta – Broken into 3rds.

1 Can Sliced Water Chestnuts

1 tbsp Grated Ginger

1 Handful Bean Sprouts

8 Cups Chicken Stock

8 Cups Water

¼ Cup Low Sodium Soy Sauce

½ Cup Water

1 Tbsp Dijon Mustard

¼ Cup Balsamic Vinegar

Chow Mein Noodles

Salt

Pepper

Extra Virgin Olive Oil (EVOO)

In a medium / high heat pot add enough EVOO to coat the bottom and add the pureed veggies.  Sautee about 5-7 minutes until softened.  Add ½ tsp salt and ½ tsp pepper.  Cook 2 minutes.

Add red cabbage and stir to coat with the puree.  Cover w/ lid cracked and cook 10 minutes.  Add garlic, scallions, jalapeno, onion and cook 5 minutes covered with lid cracked.

Add ginger, ½ cup chicken stock.  Cook 5 minutes covered with lid cracked.

Add 8 cups chicken stock, 8 cups water, carrots, snow peas.  Simmer 1 hour covered with lid cracked.

Add chicken, Savoy cabbage, bean sprouts and water chestnuts.  Cook 5 minutes.

In a bowl combine soy sauce ½ cup water, honey, mustard and balsamic vinegar.  Mix well and then add to soup.

Add angel hair pasta and cook 8 minutes.  Season with salt and pepper to taste and serve w/ chow mein noodles on top.