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Japanese Style Seaweed-Chicken Noodle Soup


  • 2 cup medium egg noodles

  • 2 can reduced sodium chicken broth; (14 1/2 oz. each)

  • 5 oz can chunk white chicken in water; drained

  • 4 oz sliced mushrooms

  • 2 ts fresh grated ginger

  • 2 ts reduced-sodium soy sauce

  • 1/4 c sliced green onions

  • 1 tb chopped cilantro

  • 1 tb chopped parsely

  • 2 tsp of Japanese dry wakeme (dried seeweed)

Prep Time: 5 min

Cooking Time: 10-15 min

Cook noodles as package directs. Drain and set aside.
Meanwhile, in 2 quart saucepan over High heat, bring broth to boil. Reduce heat to Medium-Low.
Mix in chicken, mushrooms, seeweed, ginger and soy sauce. Simmer for 3 minutes.
Mix in noodles, onions, cilantro and parsely. Return to simmering to heat.

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