Chicken Noodle with Asian Flavorings 

 

9 cups chicken stock or vegetable
2 cups shredded Chinese cabbage
1 red pepper, julienne
¼ pound shitake mushrooms, sliced thinly
4 sliced scallions
2 inch piece fresh ginger, julienne
1 boneless, skinless, chicken breast, cut into thin strips
6 oz. soba noodles (Japanese noodles – in Asian section of market), cooked, drained
1 bunch watercress, tough stems removed ( Swiss chard, spinach or bok choy can be used instead of the watercress)
2 tablespoons rice wine vinegar
¹/₃ cup soy sauce
¼ teaspoon red pepper flakes
3 tablespoons cilantro leaves

1.    Bring the stock to a simmer in a soup pot. Add the cabbage, pepper, mushrooms, scallions and ginger and simmer 5 minutes.

2.    Add the chicken and cook another 5 minutes. Stir in the rest of the ingredients and serve warm.