Sesame Noodle Soup With Ginger and Chilies
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound spaghettini
- 4cups chicken broth (see recipe)
- 1tablespoon toasted sesame oil
- 2tablespoons soy sauce
- 3tablespoons toasted sesame seeds
- 1tablespoon grated fresh ginger
- 2small jalapeno chilies, seeded and minced
- 3scallions, thinly sliced
- 1cup shredded, cooked chicken, optional
Nutritional analysis per serving (4 servings)
434 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 54 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 24 grams protein; 815 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of lightly salted water to a boil. Add the spaghettini and cook until al dente, about 9 minutes. Drain and place in a large bowl.
- Step 2
Meanwhile, whisk together ¼ cup of the chicken broth, the sesame oil, soy sauce, sesame seeds, ginger and jalapenos. Add the mixture to the pasta and toss to coat well.
- Step 3
Place the remaining chicken broth in a saucepan and bring to a simmer. Mound the spaghettini mixture in the center of each of 4 soup plates. Top with the scallions and chicken, if using. Serve immediately.
Private Notes
Comments
Used udon noodles and shrimp instead of chicken. Marinated shrimp in jalapeño/ginger mixture before cooking them in the mixture. Then just added noodles and broth. Excellent
Surprisingly good w so few ingredients. Used Soba. Edamame and sliced red onions as that is what was in refrigerator. Sliced cooked pork and PPR small pork meatballs completed really tasty and simple soup. Could use as base for wontons too.
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