Home alone? This is a superfast soup that is meant to feed one person — that’s right, one. Soy sauce, sherry and ginger give tang and heat to the broth, and udon noodles lend a decidedly Asian feel. And with the added flavors of chicken, spinach and sugar-snap peas, it’s healthy and filling.
Ingredients
- 1 ½ 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
- ½ teaspoon minced ginger
- ¼ cup baby corn in 1-inch pieces
- 1 long red chili, seeded and finely sliced into rings
- 1 scallion, finely sliced into rings
- 1 cup baby spinach
- 8 ounces fresh or cooked udon noodles
- ½ cup sugar snap peas
- Nutritional Information
Nutritional analysis per serving (1 serving)
1337 calories; 28 grams fat; 7 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 6 grams polyunsaturated fat; 189 grams carbohydrates; 10 grams dietary fiber; 15 grams sugars; 75 grams protein; 292 milligrams cholesterol; 1565 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 serving
Preparation
- 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, chili, 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.
10 minutes
Dining and Cooking