Asian Gingered Chicken Soupstew Recipes

Steps:

• Put the broth, ginger, roughly chopped scallions and 2 cups water in a medium saucepan and bring to a boil over high heat. Cover the pan, lower the heat so the soup just simmers and cook for 20 minutes.
• Meanwhile, bring a large pot of water to a boil. Put the sliced scallions, watercress, tomatoes, avocados and cucumbers in separate small bowls and set aside.
• Stir the edamame into the boiling water and cook for 1 minute. Add the soba noodles to the pot with the edamame and cook until the noodles no longer have a hard, chalky bite but are still springy, 3 to 4 minutes. Drain the noodles and edamame in a colander; shake to remove as much water as possible. Divide among 4 soup bowls.
• Remove the broth from the heat and stir in the sherry and soy sauce. Ladle the hot broth over the noodles. Serve with the sliced scallions, watercress, tomatoes, avocadoes, cucumbers and chili garlic sauce for topping.

Steps:

• Heat oil in a medium saucepan. Add garlic and ginger and saute for a few seconds to release the aroma. Add the broth and water and bring to a boil. Add the rice and boil for 10 minutes or until tender. Add the frozen chicken and simmer just until cooked through. Add the peas and simmer just to heat through. Season to taste with salt, pepper and lemon juice. Remove the soup from the heat and add parsley and scallions.

Steps:

• Place the stock, ginger, and soy sauce in a large saucepan over high heat and bring to the boil. Add the gai lan and cook for 1 minute or until just tender. Divide the chicken, onion and chile between serving bowls and ladle the broth and gai lan over to serve.

Steps:

• Combine broth, soy sauce, sugar, chili sauce, lime juice, and ginger and boil 5 minutes. Meanwhile, toss chicken with cornstarch until completely coated. Add chicken and shiitakes to broth and simmer 15 minutes. Remove the pan from the heat and stir in snap peas, red pepper, zest, and cilantro. Let soup stand 2 to 3 minutes before serving.