Asian Chicken Noodle Soup Recipe nstrada

• 1 1/2 cups of diced chicken
• A large handful of flat asian rice stick noodles
• A large handful of flat asian rice stick noodles
• 1 cup of diced mushrooms - I used brown and oyster mushrooms
• 3 chopped spring onions
• 1/2 cup of bean sprouts
• 2 cups of purple kale
• 2 tbsp of soy sauce
• 1 tbsp of miso paste
• 1/2 teaspoon of chinese five spice
• 2 teaspoons of cumin
• 10 turns of freshly ground black pepper
• 1/2 teaspoon of white pepper
• Up to 2 tbsp of salt (to taste)

1. Put the broth on medium heat to warm in a large stockpot or sauce pan.
2. Add the diced chicken first to cook if not already cooked through for five minutes, then add the rice noodles to cook for five minutes.
3. If cooked through add to broth with the rice noodles and cook for five minutes.
4. Then add the rest of the ingredients.
5. Taste the broth after it cooks for five more minutes and add salt to taste.
6. Cook for approximately 20-25 minutes until noodles and chicken are cooked through.

chicken, handful of flat asian rice stick noodles, handful of flat asian rice stick noodles, mushrooms, spring onions, sprouts, purple kale, soy sauce, paste, spice, cumin, turns of freshly ground black pepper, white pepper, salt

Taken from www.chowhound.com/recipes/asian-chicken-noodle-soup-28901 (may not work)