JAPANESE STYLE CHICKEN IN A POT SOUP
Try to find fresh shiitake mushrooms or black Chinese mushrooms for this, as they add a very distinctive flavor to the soup. If you can't find them, substitute 2 oz of dried mushrooms that have been rehydrated according to the package directions. This is a nice, light tasting chicken noodle soup. A girlfriend that moved from California gave me this recipe....don't know where she got it.
Provided by breezermom
Categories Chicken Breast
Time 55m
Yield 13 cups
Number Of Ingredients 13
Steps:
- Cook noodles according to the package directions; drain. Set aside.
- Bring the chicken broth to a boil in a large Dutch oven over medium-high heat. Add the chicken and carrot; reduce heat, and simmer uncovered for 15 minutes.
- Stir in the mushrooms, Napa cabbage leaves, bamboo shoots, and green onions. Simmer uncovered for 5 minutes.
- Add the reserved noodles, cubed tofu, sherry, pepper, and soy sauce. Simmer uncovered an additional 10 minutes or until the mixture is thoroughly heated.
- Serve in individual soup bowls and sprinkle with parsley.
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