Spicy Asian Chicken Noodle Soup with Bok Choy and Tofu

Busy week, now that I am a working girl.  It is exciting to be back in the workforce and I am super excited about my new career.  I have been spending lots of time this week trying to soak up as much information as I can.  This blog, will surely have to take a back seat to my other commitments.  But hey, I still enjoy writing on here.  Actually it is kind of nice to refer back to recipes on here, so I will try to continue to post a couple times a month or so, time permitting.

I had to include this on here, because I just really was floored yesterday by my youngest sons reaction to tofu.  I have never tried to give the kids tofu before, and yesterday I decided to sneak it in this Spicy Noodle Soup..and while Andrew was eating a piece he looked at me and said “What is this stuff Mom”, to which I replied, “Tofu”.  His response “Mom, can you buy me tofu again” my response “Sure” and then as he is eating his bowl of soup he continues to ask for more tofu to be placed in his bowl…yep – that is not the response I thought I would get.  Guess it pays to continue to present your kids with new things, you never know the response you will get.

This is a great meal for all you working and busy parents out there.  It can be done (with shortcuts) in about 15 minutes – now that’s my kind of meal.

 – 6 cups Chicken or Veggie Stock (reduced sodium) – I used both
 – 3 cups water
 – 3 tsp Thai Red Curry Paste
 – 2-3 tbsp of Miso Paste
 – 2 large shredded carrots
 – 1 cup sliced snow peas
 – 4 inch piece of ginger, peeled
 – 3 tsp reduced sodium soy sauce
 – Sirachi Hot Sauce (to taste, depending on how spicy you like it)
 – As much as you like, Shredded or Cubed Chicken (I used leftover boneless skinless chicken thighs), but you could just buy a rotisserie chicken from the store and take the skin off and use that –
 – About 2 cups of Bok Choy, chopped
 – a handful of endamame beans
 – Noodles (as much as you like pre-cooked) – you can use an asian variety if you can find, or Buckwheat Noodles (I used for me, healthier) – or for the kids I just used fettucine noodles

Other add ins (Optional)

 – Shrimp
 – Tofu, extra firm, cubed

Garnish ideas:
 – Lime (A squeeze in your soup really spruces this dish up)
 – Cilantro or Mint or both (I used Cilantro)
 – Green Onions, Chopped (Add these in before you serve, delish)
 – Bean Spouts (Add them to serve, add a great crunch)

Add first 9 ingredients in a large soup pot and bring to a boil, then reduce to a simmer.  Cook this up while you make your noodles.  If you use buckwheat noodles (cook as per package directions, usually 8 minutes) and rinse well with cold water (don’t over cook), for the kids I used fettucine noodles and just tossed in a bit of olive oil once cooked so they didn’t stick.

Once your noodles are ready and waiting.  Add in your Chicken and Bok Choy and Edamame (and other add ins if you like – Shrimp, Tofu).  Let cook for a few more minutes to heat up.  Remove your ginger piece.

To Serve, place some noodles in a bowl.  Pour over the hot soup and garnish with a squeeze of fresh lime juice, Cilantro, Green Onions and Bean Sprouts if you have them.

Picture to follow (I am having leftovers for lunch will snap a shot).

Till next time friends – Enjoy

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