Oriental Noodle Soup With Carrots Ham And Zucchini
|Chicken broth||5 Cup (80 tbs)|
|Water||2 Cup (32 tbs)|
|Fresh ginger slices||4 (1/4 Inch Thick)|
|Oriental sesame oil||1⁄2 Teaspoon|
|Lean ham||1⁄4 Pound, unsliced|
|Angel hair pasta||1⁄2 Pound (Capellini)|
1 In a 4-quart flameproof casserole, combine the broth, water, ginger and sesame oil (if using), and bring to a boil over medium-high heat.
2 Meanwhile, cut the ham into strips about 1/4 inch wide and 2 inches long. Cut the lettuce into shreds.
3 Add the pasta to the broth and cook until just barely al dente, 5 to 7 minutes.
4 Meanwhile, cut the zucchini and carrots into strips about 1/4 inch wide and 2 inches long.
5 When the pasta is done, arrange the ham and vegetables on top of the soup, covering one-quarter of the surface with each ingredient.
6 Cover the casserole and cook for 2 to 3 minutes, or until the lettuce is wilted and the ham is heated through.
7 Bring the covered casserole to the table and serve the soup directly from the pan to display the pattern of ingredients on top. Or, ladle the broth into individual soup bowls along with some of each of the ingredients.