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Oriental Noodle Soup

soups, chicken - breast

2 tablespoons oil
2 cloves garlic; minced
1 tablespoon chopped fresh gingerroot; optional
2 cups shredded cabbage; (Chinese or regular)
6 cups chicken stock
3 tablespoons soy sauce
2 tablespoons rice wine, sake or sherry
8 dried Chinese black mushrooms
4 ounces rice stick (dried rice vermicelli)
1 boneless skinless chicken breast; thinly sliced
4 ounces shelled deveined raw shrimp; coarsely chopped
1 tablespoon cornstarch
3 tablespoons cold water
6 green onions; thinly sliced
1/2 teaspoon Oriental sesame oil; or to taste
salt

In wok or large saucepan, heat oil. Add garlic and ginger (if using); cook until fragrant but not browned. Add cabbage and stir-fry for 1 minute. Add stock, soy sauce and rice wine. Bring to boil; reduce heat and simmer for about 20 minutes. Meanwhile, soak dried mushrooms in 1 cup of warm water for about 20 minutes. Drain well; rinse under cold running water to remove any sand. Cut out and discard stems; slice mushrooms. Set aside. Pour boiling water over rice stick, drain and cool when softened. Place shredded chicken in one bowl and shrimp in another. Mix cornstarch with water; combine half with chicken and half with shrimp; mix well. Let stand for 10 minutes. Add mushrooms and chicken and shrimp mixtures to soup; cook, covered, for 5 minutes. Sprinkle with green onions and cook for 5 minutes longer. Stir in noodles and sesame oil (if using). Season with salt to taste. Serve Oriental chili paste as a condiment.

Contributor: Canadian Living - March, 1986 (modified)

Yield: 8 servings

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