Chicken Noodle Soup, chicken and vegetable Soup, Creamy Chicken Noodle Soup, East Chicken Noodle Soup, Chicken Noodle..............
Ingredient :
- 1 (48 oz) can nonfat chicken broth
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- Sriracha sauce
- 2 tablespoons fresh lime juice
- 1 -inch piece fresh ginger, peeled and cut in 8 slices
- 3/4 pound boneless chicken breasts, cut in thin 3-inch-long strips
- 3 tablespoons cornstarch
- 1 cup sliced shiitake mushrooms (or white button mushrooms)
- 1/2 cup sliced grape tomatoes
- 1 teaspoon lime zest
- 2 tablespoons chopped fresh cilantro
- Combine broth, soy sauce, sugar, Sriracha sauce, lime juice, and ginger and boil 5 minutes.
- Meanwhile, toss chicken with cornstarch until completely coated.
- Add chicken and mushrooms to broth and simmer 15 minutes.
- Remove the pan from the heat and stir in tomatoes.
- Pour soup over udon noodles cut in 2 pieces.
- Top with cilantro and Sriracha sauce.
- Let soup stand 2 to 3 minutes before serving.
