MACARONI IN SOUP
This is an Asian way of having macaroni (we've never heard of mac and cheese!). Much lower in fat, much healthier! i came up with this when i was down with flu, and wanted something soup-y, healthy, yet totally delicious. Feel free to substitute chicken with shrimps/pork fillet
Provided by WaterMelon
Categories Clear Soup
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Make chicken broth by dissolving the cube in right amount of water over medium heat (i used approx 5 cups) Add dried scallops and pre-soaked (10mins) anchovies into broth.
- In a small frying pan, once olive oil is heated, saute garlic until fragrant Brown the chicken fillets, seasoning with salt and pepper on both sides.
- Remove, once cooked and slice thinly.
- Using about 2-3 tablespoons of prepared broth, stir-fry the asparagus until tender-crisp Add sliced chicken and oyster sauce, stir-fry for 1 minute, then set aside.
- Add macaroni into simmering broth and let it cook for about 7 minutes (until al dente) Serve macaroni in soup, with stir-fried asparagus and chicken slices as topping.
Nutrition Facts : Calories 356.3, Fat 4, SaturatedFat 0.7, Cholesterol 0.3, Sodium 1298.6, Carbohydrate 67, Fiber 4.5, Sugar 2.9, Protein 13.3
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