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Japanese Noodle Soup

soups, chicken - breast

12 ounces boneless skinless chicken breasts
2 carrots
4 ounces snow peas
1 package (10 oz) fresh spinach
4 cup (each) chicken stock and water
1/4 cup Japanese rice wine; or sake, optional
1/4 cup soy sauce in health-food
1 piece gingerroot; 1 inch, smashed
8 ounces dry soba noodles; or spaghettini, broken
6 green onions; sliced
1/3 cup chopped fresh coriander; optional

This is a takeoff on the big bowls of noodle soup served in noodle-house restaurants today. This easy version is a soothing, gently flavored soup that can be served as a whole meal or in smaller portions as an appetizer. Soba noodles are made from buckwheat flour and can be found dried or fresh frozen in health-food in health-food shops. Cut chicken crosswise into 1/4-inch thick strips. Slice carrots thinly. Cut snow peas diagonally into bite-size pieces. Chop spinach. Set aside. In large saucepan or Dutch oven bring chicken stock and water to boil. Add rice wine (if using), soy sauce and ginger; reduce heat to medium and cook for 10 minutes. Add chicken and carrot cook for 5 minutes. Discard ginger. Meanwhile, in large saucepan of boiling salted water, cook noodles for about 5 minutes or until almost tender. Drain and add to stock mixture; cook for 2 minutes. Add snow peas, spinach, green onions, and coriander (if using); coo for 1 minute or until hot and spinach is wilted. Serve in large bowls. TIP: If using homemade stock, use 8 cups.

Contributor: Canadian Living Magazine - February, 1998

Yield: 6 servings

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