Sesame Noodle Soup With Ginger and Chilies
Updated August 23, 2015
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ pound spaghettini
4 cups chicken broth (see recipe)
1 tablespoon toasted sesame oil
2 tablespoons soy sauce
3 tablespoons toasted sesame seeds
1 tablespoon grated fresh ginger
2 small jalapeno chilies, seeded and minced
3 scallions, thinly sliced
1 cup shredded, cooked chicken, optional
Nutritional analysis per serving (4 servings)
54 grams carbs; 33 milligrams cholesterol; 434 calories; 5 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 13 grams fat; 3 grams fiber; 815 milligrams sodium; 24 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of lightly salted water to a boil. Add the spaghettini and cook until al dente, about 9 minutes. Drain and place in a large bowl.
- Step 2
Meanwhile, whisk together ¼ cup of the chicken broth, the sesame oil, soy sauce, sesame seeds, ginger and jalapenos. Add the mixture to the pasta and toss to coat well.
- Step 3
Place the remaining chicken broth in a saucepan and bring to a simmer. Mound the spaghettini mixture in the center of each of 4 soup plates. Top with the scallions and chicken, if using. Serve immediately.
Private Notes
Comments
Used udon noodles and shrimp instead of chicken. Marinated shrimp in jalapeño/ginger mixture before cooking them in the mixture. Then just added noodles and broth. Excellent
Surprisingly good w so few ingredients. Used Soba. Edamame and sliced red onions as that is what was in refrigerator. Sliced cooked pork and PPR small pork meatballs completed really tasty and simple soup. Could use as base for wontons too.