Chicken Noodle Soup For One
- 1 1/2 cups chicken broth
- 5 ounces chicken breasts, sliced into strips
- 1 tablespoon soy sauce
- 1 tablespoon sake, sherry or 1 tablespoon white wine
- 1/2 teaspoon minced ginger
- 1/4 cup canned baby corn, in 1 inch pieces
- 1 red chili pepper, seeded and finely sliced into rings
- 1 scallion, finely sliced into rings
- 1 cup Baby Spinach
- 8 ounces udon noodles (fresh or cooked)
- 1/2 cup sugar snap pea
- In a large saucepan over medium-low heat, heat chicken broth.
- In a nonstick skillet over medium-low heat, cook chicken strips without any oil until they are opaque, then add soy sauce and sake, allowing them to reduce slightly; add chicken and sauce to broth.
- Increase heat to medium and bring to a boil; add ginger, corn, chile, scallion, spinach, noodles and peas; simmer mixture for a minute or two until vegetables are tender and noodles, if fresh, have cooked, or if cooked, are reheated.
- Serve hot.
chicken broth, chicken breasts, soy sauce, sake, ginger, baby corn, red chili pepper, scallion, spinach, udon noodles, sugar snap pea
Taken from www.food.com/recipe/chicken-noodle-soup-for-one-88762 (may not work)