This recipe is an adaption from Chef Gigi’s signature cooking class; for kids, “Have you Lost your Noodle”? A pasta & noodle making series.
You can really add just about anything to your soup. It’s YOUR Soup! Experiment.
1/2-1 rotisserie chicken, deboned and skin removed- meat cut or torn to bite sized pieces
1 cup fresh, baby broccoli florets
2 large carrots, peeled and cut in 1/4 in thick slices
1/2 white onion, sliced into thin strip
1 lg. celery stalks, cleaned, peeled, sliced in 1/4 in. thick diagonal pieces
2 garlic cloves, peels and smashed
3 qt. chicken stock
1 Tablespoon tomato paste
1- teaspoon Hoisin sauce ( to taste)
1- tablespoon low sodium soy sauce
1 lb. fresh, Udon noodles
1/2 cup peas, ( fresh-frozen)
1 scallions, sliced diagonally for garnish
3 lg. basil leaves, chopped before serving
Salt and Pepper ( optional)
1-In a large is 6 to 8 quart stock pot add all ingredients except the peas, udon, scallions and basil.
2- Bring to a boil and immediately reduce to a simmer. Cook until carrots and broccoli florets are bright in color, and almost cooked through about 5 -8 minutes (depending how thick they are)
3-With a slotted spoon remove carrots and broccoli- cool under cold water or plunge in a bowl of ice water to stop cooking, brighten and lock in nutrition- set aside.
4-Add noodles, tomato paste & frozen peas. Cook an additional 3-5 minutes, until noodles are cooked through, but still firm to the bite. Discard garlic.
6-Return carrots and broccoli florets to the pot. Add scallions and basil. Adjust seasoning with additional soy sauce or salt and pepper if needed.
Approx 4 -6 servings