Chicken noodle soup

March 31, 2004

MAKES 1 SERVING

1-1/2 cups chicken broth

1 5-ounce chicken breast, sliced into strips to yield about 3/4 cup

1 tablespoon soy sauce

1 tablespoon sake, sherry or white wine

1/2 teaspoon minced ginger

1/4 cup baby corn in 1-inch pieces

1 long red chile, seeded and finely sliced into rings

1 scallion, finely sliced into rings

1 cup baby spinach

8 ounces fresh or cooked udon noodles

1/2 cup sugar snap peas

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.

Increase heat to medium and bring to a boil. Add ginger, corn, chile, 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.

Nutrition facts per serving: 488 calories, 3 g fat, 0 g saturated fat, 82 mg cholesterol, 61 g carbohydrates, 50 g protein, 2,358 mg sodium, 12 g fiber