Asian Chicken Soup

The spring semester has begun and is in full swing, with schedule filled to the brim with 4 online and/or face to face lecture classes and 2 cooking classes. The “bee” , my nickname , is very busy once again. Unfortunately interfacing with 180+ new humans and their germs has meant I’m fighting something, a cold or flu bug. Even with all the tangerines, grapefruit, pomelos, and oranges, I have a seriously sore throat that has been lingering this week. So…the culinary remedy: namely chicken soup. This time the carcass for the broth was from clay pot orange chicken and had allspice, ginger and soy in the succulent leftover juices. This was my inspiration and as such the ‘recipe’ is a bit vague, i.e. no measuring cups were used. So I’ll list the ingredients and approximate quantities but feel free to increase or decrease as you see fit. Sometimes/often soup is made like a salad, with what’s on hand and inspiration.

Serves one sore throated person

INDREDIENTS:

3 cups of homemade chicken broth with some chicken bits included

¼ tsp of finely minced fresh ginger

1 small clove of garlic, minced

1 cup of home grown baby broccoli stalks, cut into uniformish sized pieces

Small hand full of whole wheat soba noodles (Trader Joes)

Dash of sesame oil

Soy sauce to taste and fresh ground pepper to taste

DIRECTIONS:

Heat the broth to boiling with the ginger and garlic.

Add the broccoli stalks and soba noodles. Turn heat down to low and cover for about 4-5 minutes.

To finish, sprinkle with toasted sesame seeds (or even better wasabi fume furikake rice seasoning, a mixture of sesame seed, horseradish, bonito, nori , mustard and more J)