Chicken Noodle Soup for One
Published March 16, 2004
Jonathan Player for The New York Times
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ cups chicken broth
1 5-ounce chicken breast, sliced into strips to yield about ¾ cup
1 tablespoon soy sauce
1 tablespoon sake, sherry or white wine
½ teaspoon minced ginger
¼ cup baby corn in 1-inch pieces
1 long red chili, seeded and finely sliced into rings
1 scallion, finely sliced into rings
1 cup baby spinach
8 ounces fresh or cooked udon noodles
½ cup sugar snap peas
Nutritional analysis per serving (1 servings)
95 grams carbs; 114 milligrams cholesterol; 735 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 7 grams fiber; 1478 milligrams sodium; 59 grams protein; 13 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
In a large saucepan over medium-low heat, heat chicken broth. In a nonstick skillet over medium-low heat, cook chicken strips without any oil until they are opaque, then add soy sauce and sake, allowing them to reduce slightly. Add chicken and sauce to broth.
- Step 2
Increase heat to medium, and bring to a boil. Add ginger, corn, chili, scallion, spinach, noodles and peas. Simmer mixture for a minute or two until vegetables are tender and noodles, if fresh, have cooked, or if cooked, are reheated. Serve.
Private Notes
Comments
Omitted the chicken and added a poached egg. Can also substitute vegetable broth for chicken broth for a satisfying vegetarian meal.
Great recipe. I increased each measurement by 4, opted for white wine, added 1/2 tsp minced garlic, 1/4 minced shallot, a pinch of celery salt, an extra 1/2 tbsp soy sauce, extra spinach, minus noodles and sweetcorn. Delicious!
My veg version used Trader Joe's ginger-miso broth. I sautéed mushrooms, tofu, baby corn, ginger, shallot, and leek. Then, I added white wine, broth, and a bit of soy sauce. Baby spinach was last in the pot with a small bit of sesame oil. I topped my bowl with a little green scallion. This time I left out the chili and the peas, but they will be great in subsequent versions. I can't wait to make this again! A very flexible recipe.
This is the first time I’ve been compelled to contribute to the comments, rather than just read them. Why? Because this recipe is the baseline for THE most incredible dinner for one. I’ll admit, I riffed on it pretty significantly because I had a few bits and bobs to use up in the pantry. I tripled the ginger, added tons of garlic, finely sliced some celery, and let that all slowly sweat before adding the chicken, sauces (with the addition of Chinese cooking wine) to the pot. I also had cilantro and celery leaves to add in towards the end of cooking alongside a generous amount of spinach. Props to the person who suggested adding a raw egg at the end and letting it firm up by covering the bowl with a plate. Absolutely divine!
good but chicken needs seasoning or marination
Subbed out kale for the spinach, sautéed the pepper/scallion/ginger plus some garlic and shiitakes prior to adding, the decided to turn into a hot and sour by adding a bit of rice vinegar and hoisin sauce. Otherwise by the book-wow!