It’s National Soup Month! Is it because it’s cold or something because it was hovering around 80 here in LA for most of January…Anyway, to celebrate I’m posting soup!
Green tea noodles make this soup special. Then again so do lightsaber chopsticks.
1-1/2 cups low sodium chicken broth
2 teaspoons soy sauce
1 teaspoon mirin
1 bundle green tea udon noodles
1/4 cup roasted chicken
2 Tablespoons edamame, shelled
2 Tablespoons sweet corn
3-4 slices kamaboko
fried nori chips
In a large pot of boiling water, cook the green tea noodles until soft, approx 6 mins. Drain (do not rinse) and set aside.
In a saucepan heat the chicken broth, soy sauce and mirin on medium high until hot.
Pour the soup into a bowl, add the noodles and top with the chicken, edamame, sweet corn, kamaboko and nori chips. The beauty of this is you can put in anything you have around. I even added two gyoza for the heck of it.
As many ingredients as this has, this is still a fairly light soup – perfect for a cold day or…an 80 degree winter day at the beach.