Recipe, please.
This was an out of my head moment but found a recipe that’s close enough. The veggies I used were shiitake mushrooms, sugar pea pods, carrots (julienned because they cook faster but any thin shape will do), baby spinach ( one handful per serving), and Japanese turnips (similar to regular radishes). Just use what you have and like. I used chicky broth out of the freezer but same amt from the supermarket is fine or just Better than Bullion. Sauté garlic, scallions and ginger till fragrant then add broth. Added 1-1/2 TB of mirin or Sherry/marsala, 1 TB sesame oil and 1-1/2 TB of tamari to broth, doing away with steps 1 and 2. Also used turkey leftovers instead of raw poultry.You can add a half of a 6-8 minute boiled egg if you like when soup is placed in individual bowls.
Gather Your Ingredients
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts,trimmed
Salt and pepper
5 scallions,white and green parts separated and sliced thin
2 tablespoons grated fresh ginger OR thin sliced and peeled
2 garlic cloves,minced
6 cups chicken broth
2 tablespoons dry sherry OR mirin
2 tablespoons soy sauce,plus extra for seasoning
2 (3-ounce) packages ramen noodles,seasoning packets discarded
3 cups (8¼ ounces) shredded green coleslaw mix or shredded cabbage
3 ounces (3 cups) baby spinach
1 tablespoon toasted sesame oil, plus extra for seasoning
Before You Begin
*
You can find shredded coleslaw mix in the packaged salad aisle at the grocery store.
Instructions
1.
Heat vegetable oil in Dutch oven over medium-high heat until just smoking. Pat chicken dry with paper towels and season with salt and pepper. Brown chicken lightly on both sides, about 5 minutes; transfer to plate.
2.
Add scallion whites, ginger, and garlic to fat left in pot and cook over medium heat until fragrant, about 1 minute. Stir in broth, sherry, and soy sauce, scraping up any browned bits, and bring to simmer.
3.
Nestle chicken into pot, adding any accumulated juices. Reduce heat to low, cover, and cook until chicken registers 165 degrees, about 10 minutes. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks.
4.
Return soup to simmer, stir in noodles and coleslaw mix, and cook until noodles are tender, about 4 minutes. Stir in chicken and spinach and cook until spinach is wilted, about 1 minute. Stir in scallion greens and sesame oil. Season with salt, pepper, extra soy sauce, and extra sesame oil to taste. Serve.
If any of this is unclear just ask. I’m renowned for my lack of ability to ‘splain, lol.
We really miss them the years we eat with the extended family.
