So, have we all been enjoying the spring-like weather we have been having? I know I have. I don’t think we are ever ready when the temperatures drop into the teens or below. When this happens our natural instinct is to hibernate. This can sometimes make us feel closed in, edgy, maybe bring our spirits down slightly.
I find that going into the kitchen and creating a nice comfort food really is quite therapeutic. Our bodies tend to slow down during winter months, so it is always nice to find a nice light recipe that on one hand doesn’t make you feel sluggish but on the other hand warms and satisfies you. This can be maybe a nice bowl of hot chicken soup.
So this morning I left my nice warm apartment and ventured out to the market to pick up all of the ingredients for my chicken soup with an asian twist. I would like to share that with you today:
Asian Chicken Soup
Serves 4 – Cooking time: 25 minutes Prep time: 25 minutes
Ingredients:
8 oz shitake mushrooms
1 pkg dried porcini mushrooms
3 cups boiling water
1/2 cup organic chicken stock
1 1/2 lbs boneless chicken thighs (organic, free range), cut into chunks
1 inch piece of ginger, peeled and sliced thin
snow peas
2 tabs shoyu soy sauce
2 tsp agave
seat salt to taste
1 tsp cornstarch
Preparation:
In a bowl, soak porcini mushrooms in boiling water for about 20 minutes.
While mushrooms are soaking, whisk together, in a large bowl, soy sauce, agave, salt and cornstarch until smooth. Add chicken and ginger and toss to coat. Set aside.
Thickly slice shitake mushrooms. Drain porcini mushrooms into a bowl reserving the liquid. Add to chicken along with shitakes, toss to coat.
In a large heavy bottom po,t add chicken mixture and porcini mushroom water to the pot along with chicken stock. Bring to a boil. Reduce and simmer for 25 minutes.
About 15 minutes into cooking time. Start water for vermicelli brown rice noodles. Bring water to a boil. Remove from the heat and add noodles. Let it sit for about 8 minutes. Drain, rinse with cold water.
Place vermicelli noodles in four bowls. Ladle soup into bowls and serve.
Enjoy!
For more of my delicious healthy meals, sign up for my cooking class workshops. The first two will be held on feb 3 and feb 17.
Email me if you are interested at marya1022@aol.com for more information.
Much love and support:
Mary Ann
balance4healthyliving 