Renovated Won Ton Soup
0
- Makes6 to 6 250 mL
This quick and healthy dinner is one part chicken noodle soup, one part Chinese takeout
Ingredients
2 900-mL pkg chicken broth, (or 7 cups homemade stock)
1 tbsp white wine, or sherry (optional)
2 green onions
2 sprigs cilantro
1 1/2-in. piece fresh ginger
250 g ground chicken
1 tsp tamari
1 tsp toasted sesame oil
1/2 tsp granulated sugar
2 cups medium-width egg noodles
2 cups broccoli florets
Instructions
In a large covered pot, combine stock and wine, and bring to a boil. Chop green onions (white and green parts) and cilantro (leaves and stems); mix together and keep about half off to the side for later. Peel, then finely chop or grate ginger, using a microplane or the finest holes on a grater.
Combine ground chicken, half of the green onion-cilantro mixture, ginger, tamari, sesame oil and sugar. With 2 teaspoons, make free-form meatballs: Scoop a bit of the ground chicken mixture with one, then push it onto a waxed-paper-lined tray with the other. (It's OK if they aren't round.)
Place noodles in boiling stock and cook, stirring, for 3 minutes. Add meatballs carefully, using tongs, then broccoli florets. Stirring gently so as not to break the meatballs, cook for 3 to 4 minutes longer, then test a meatball. If it's still pink inside, continue cooking for another minute or so.
Nutrition (per serving)
Carbohydrates 12.4g, Fibre 3.2g.