Chinese Meatball Soup, I must confess something, I have a crush on another asian noodle soup. His name is Big Bowl and he’s got bigger, sexier soba noodles, white meat chicken chunks, and exotic shiitake mushrooms. He’s also got napa cabbage, snow peas and a trust fund. I think we should still be friends and I intend to make you again, but right now I’m going to see where things go with Big Bowl. Delicious and healthy, this big bowl soup is the perfect one pot weeknight meal, ready in under 30 minutes. It’s fast, easy, and so tasty. You could easily make this soup vegetarian by subbing tofu for the chicken or just sticking with straight veggies. With more snow forecasted for this week, I highly recommend giving this soup a try. Let us rejoice, this soup is the polar vortex antidote our nation’s been waiting for!
Big Bowl Asian Chicken Soup
Based on this recipe from Epicurious, recommended by my wise brother, Andrew.
1 lb boneless skinless chicken breasts
3 tbsp soy sauce
1 tbsp sesame oil
2 garlic cloves, minced
1/4 tsp red pepper flakes
1 cup shitake mushrooms, sliced
4 cups chicken broth
1/4 tsp ground ginger
a few shakes of ground cardamom
1 tbsp rice vinegar
2 cups of shredded napa cabbage
1/4 cup cilantro, chopped
1/3 cup shredded carrots
1 cup snow peas
1 tbsp toasted sesame seeds
8 oz soba noodles, cooked according to package directions
sliced green onions for garnish
Slice the chicken breasts into bite size pieces. In a small bowl combine the chicken and soy sauce. Heat oil over medium high heat and add the chicken, minced garlic and red pepper flakes; cook for 2 minutes stirring often. Add the broth, ginger, cardamom, and vinegar; bring to a boil. Reduce heat to medium low and let the soup simmer until chicken is cooked. Stir in cabbage, snow peas, carrots, sesame seeds and cilantro and cook for 2 more minutes. Place a good amount of soba noodles in your bowl and ladle on the deliciousness. Garnish with green onion.