Guuuuuys, this soup is sooooo goooood. And it’s Dee approved (aka my roommate had a bowl with me for dinner tonight). It’s a one pot recipe so quite easy to make and easy clean up. It’s been rainy, chilly and windy in Boston this week (happy first week of May?) so a warm soup was in the cards, but one that was still light and fresh and indicative of the warmer weather that should be here. I’ve never bought bok choy before, but it was addition and a welcomed break from kale or spinach. I’ve also been slightly obsessed with sweet potato noodles lately, so I swapped rice noodles for some more hearty veggies. Dee and I may or may not have had seconds of this Sesame Chicken Soup with Sweet Potato Noodles. And by “may,” we definitely did!
Ingredients (serves 6).
- 1 T sesame oil
- 2 c shredded carrots
- 1 can sliced water chestnuts, drained
- 6 scallions, thinly sliced with the white and green parts divided
- 1 T fresh ginger, finely chopped
- 2 T miso
- 4 c low sodium chicken broth
- 4 c water
- 4 c spiraled sweet potato
- 6 chicken tenders, thinly sliced
- 1 bunch bok choy, washed
- 1 t rice vinegar
- Sesame seeds to garnish (optional)
- In a large pot, heat oil, carrots, the white part of scallions and ginger over medium high heat. Add water chestnuts and miso. Continue sautéing until tender.
- Add broth, water and sweet potato noodles. Chop the stalks of the bok choy thinly, still keeping the leaves separate and add stalks to the broth and bring soup to a boil. Once a rolling boil, add sliced chicken and cook 3-4 min to until chicken is poached and cooked through.
- Reduce soup to a simmer and stir in bok choy leaves, rice vinegar and the green scallions. Once bok choy is wilted, removed from heat.
- Cool slightly before serving and garnish with sesame seeds.
- Serve hot and enjoy!
Adapted from Real Simple‘s Sesame Chicken Noodle Bowl.