SPRINGFIELD, Mo. (KY3) - Warm up with this soup from Harvest Restaurant and Farm chef Craig Von Foerster.

Asian Chicken Noodle Soup

Ingredients:

2 tablespoons vegetable or canola oil

8-ounce boneless-skinless chicken breast, chopped

1/2 cup shiitake mushroom caps, julienned

1 Tbl ginger, grated

1/2 cup sliced carrots, blanched

1 1/2 cup broccoli florets blanched until tender crisp

1/3 package dry udon noodles

4 cups chicken broth

1/3 sup soy sauce

1 Tbl sesame oil

chili oil to taste

green onions julienned for garnish

Heat oil in a heavy-bottom pot, add chicken, and cook until beginning to brown. Add the shiitake mushrooms and ginger. Sauté for 1 minute. Add the chicken broth, sesame oil, and soy sauce. Simmer for 10 minutes

In a separate pot of water, cook the noodles per p

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