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

1. In a large saucepan over medium-low heat, heat chicken broth.
2. 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.
3. 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.
4. 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)