This “soup” is actually more like noodles in broth: it’s hearty and quite flavorful, and very fast and easy to make.
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Quick Chicken and Shitake Pho
8 ounces rice noodles
8 cups lower sodium chicken broth
1 tablespoon lime juice
1 tablespoon fish sauce
1 pod star anise
3 whole cloves
1-inch thick slice peeled ginger root
1 cup (2 ounces) sliced shiitake mushroom caps
1 cup thinly sliced red onion
1 pound thin-sliced chicken breasts, cut in 1/4-inch wide strips
3 scallions, chopped
1/3 cup chopped cilantro
Basil leaves (for garnish)
- Cook the noodles in plenty of lightly salted boiling water according to package directions (usually about 3 minutes. Drain and set aside.
- Combine th4e broth, lime juice, and fish sauce in a soup pot. Tie the star anise pod, cloves and ginger together in a piece of cheesecloth, or enclose them in a tea infuser, and place it in the pot. Boil the broth for 5 minutes; add the shitakes, onion and chicken and reduce the heat to a gentle simmer. Simmer for 6-7 minutes, until the chicken is cooked through.
- Stir in the noodles, scallion and cilantro. Ladle into bowls and garnish each with a basil leaf.
Makes 4 servings
402 calories, 29 g protein, 53 g carbohydrates, 1 g fiber, 7 g fat, 2 g satfat, 1275 mg sodium
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