Miso Chicken Soup With Rice Noodles
|Dried shiitake mushrooms||4 , soaked 30 minutes in 1 cup warm water|
|Low sodium chicken stock||4 Cup (64 tbs)|
|Dried rice noodles/Spaghettini||1 Ounce|
|Miso||1⁄4 Cup (4 tbs)|
|Skinless boneless chicken breast||6 Ounce, cut into thin strips|
|Lightly packed spinach leaves/Bok choy leaves||1⁄2 Cup (8 tbs), torn into small pieces|
|Oriental sesame oil||1⁄8 Teaspoon|
1. Strain the mushroom-soaking liquid into a medium-size saucepan. Add the stock and bring the mixture to a boil.
2. Cut off and discard the mushroom stems. Slice the caps into slivers, add them to the stock along with the rice noodles and simmer 3 to 4 minutes.
3. Remove about 1/4 cup of stock and combine it with the miso in a small bowl; mix well and add to the soup. Add the chicken strips and bring the soup just to a boil. Add the spinach, remove the pan from the heat and stir in the sesame oil.