I’m totally on a soup binge these days. Can’t….get….enough. What’s better than broth? Not much… it’s pure delish. In honor of Meatless Monday, you can totally make a vegetarian version by using veggie-broth and tofu instead of chicken.
4 oz noodles, fresh ones
4 cups low sodium chicken broth or veggie broth
sliced carrot, celery and onion
pinch of five-spice powder or whatever you prefer
1 tbs soy sauce
2 cups shredded chicken/tofu
1/2 cup edamame
1/2 cup broccoli
Heat the broth, bay leaf, five spice powder, and soy sauce together over medium heat and simmer for 5 minutes. Add the chicken and the veggies and simmer for another 5 minutes, until heated through. Add the fresh noodles and let it simmer on low 10 minutes.
Pour into 2 bowls. Top with whatever you want – cilantro, and serve with lime wedges, hoisin sauce, sriracha, and jalapeno (for the brave ones). Or bean sprouts! Yumm!
This is a modified version from this website. I just tweaked it since I didn’t have all the necessary ingredients. Hope you’ll enjoy! 🙂