Friday, January 13, 2012

Ginger Chicken Noodle Soup

From Kristi's Kitchen


2 quarts organic seasoned chicken stock (I season with sea salt & garlic powder to taste)
1/2 c. grated carrot
1 c. grated zucchini
3/4 tsp. fresh minced garlic
1 tsp. finely grated fresh ginger
3 green onions, chopped -with more for garnish
1/2 c. straw mushrooms
3/4 c. cooked shredded organic chicken
1 sleeve of japanese somen noodles, broken in thirds
1 organic egg, beaten
1/2 -3/4 tsp. ground ginger (start smallest amount and move up to taste)
1 tbsp. rice vinegar
1 tsp. coconut aminos or liquid aminos (optional - to taste)


-Heat chicken stock to almost boiling
-Incorporate the next 7 ingredients -return to a boil
-Stir in noodles and boil for 3 minutes
-Pour beaten egg into pot while stirring
- Add ground ginger, vinegar and aminos to taste

Serve piping hot with a Sesame Cucumber Salad on the side

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