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Green Tea Chicken Noodle Soup

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    Dried shiitake mushrooms add meaty texture and a ton of umami. You can also use rice vermicelli in this recipe.

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    1 oz (25 g) dried shiitake mushrooms1 Tbsp (15 mL) green tea or 2 green tea bags1 in (2.5 cm) piece ginger, peeled, thinly sliced1 stalk lemongrass, outside leaves removed, finely sliced4 oz (100 g) mung bean noodles2 boneless chicken breasts, cut into cubes1 cup (250 mL) shelled edamame, frozenSalt to tasteFreshly ground black pepperFresh cilantro (optional)

    Cover mushrooms with water and set aside.

    In a large pot add 6 cups (1.5 L) of water along with green tea, ginger, and lemongrass. Heat until water is just about to reach a boil. Remove from heat and let steep for about 5 minutes. In a large bowl, soak noodles in warmed water until softened. Use kitchen shears to cut the noodles in half.

    Meanwhile, heat 2 tsp (10 mL) vegetable oil in a skillet over medium-high heat and cook chicken until no longer pink inside; remove from heat.

    Strain tea infusion into a large saucepan and discard solids. Bring to a boil, add edamame, and gently boil for 3 minutes. Stir in mushrooms and 1 cup (250 mL) of the mushroom soaking liquid; cook for 2 minutes. Add vermicelli and chicken; simmer for 3 minutes.

    Place in serving bowls and garnish with black pepper and cilantro.

    Serves 4.

    Each serving contains: 244 calories; 23 g protein; 3 g total fat (0 g sat. fat, 0 g trans fat); 32 g carbohydrates; 2 g fibre; 60 mg sodium

    source: "Not Your Average Noodle", alive #335, September 2010

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    Green Tea Chicken Noodle Soup

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