Talley Farms Fresh Harvest

Soups

Asian Noodle Soup with Baby Shanghai Bok Choy and Broccoli

Adapted from Fine Cooking. Super quick and easy, this delightful soup is the perfect antidote for our damp, cool weather. Serves 4 “When pairing wine with Asian food, we often think of Riesling. While that would also work nicely with this dish, we think the many flavors will be best complemented by a light, food friendly Pinot Noir. We suggest the 2014 Bishop's Peak Pinot Noir as a perfect pairing.”

Ingredients

4 oz. thin uncooked glass noodles
4 cups lower-salt chicken broth
3 large cloves garlic, peeled and lightly smashed (keep whole)
1 2-inch-long piece of fresh ginger, peeled and cut in chunks
1-1/2 Tbs. low sodium soy sauce; more for serving
2-3 heads baby bok choy, sliced 1/4-inch thick crosswise
1 broccoli crown, broken into bite size florets
2 cups coarsely shredded cooked rotisserie chicken
Kosher salt and freshly ground pepper
1 leek, white part, thinly sliced
3-4 radishes, thinly sliced
handful of cilantro leaves

Directions

  1. Put the noodles in a large bowl and cover with hot water; let soak per package instructions and drain.
  2. In a medium saucepan, bring the broth, garlic, ginger, and soy sauce to a rapid simmer over medium-high heat. Cover and continue to simmer for 10 minutes. With a slotted spoon, remove and discard the garlic and ginger.
  3. Add the glass noodles to the broth and heat through until nearly transparent, about 2-3 minutes. Using tongs, distribute the noodles among 4 bowls.
  4. Add the bok choy and broccoli florets to the broth and cook, uncovered, just until they start to become tender, 4 to 5 minutes. Add the chicken to the broth and simmer just until heated through, about 30 seconds. Season to taste with salt and pepper. Distribute the soup among the bowls. Top with the leek, radishes and cilantro. Serve with more soy sauce on the side.
For those who like a little heat, you can add some sliced jalapeño peppers as a garnish or pass some Sriracha sauce!       
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