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Green Tea Chicken Noodle Soup


    Green Tea Chicken Noodle Soup

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


    1 oz (25 g) dried shiitake mushrooms
    1 Tbsp (15 mL) green tea or 2 green tea bags
    1 in (2.5 cm) piece ginger, peeled, thinly sliced
    1 stalk lemongrass, outside leaves removed, finely sliced
    4 oz (100 g) mung bean noodles
    2 boneless chicken breasts, cut into cubes
    1 cup (250 mL) shelled edamame, frozen
    Salt to taste
    Freshly ground black pepper
    Fresh 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


    Green Tea Chicken Noodle Soup



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