The last time I was at Estihana
Restaurant in NYC, I had a hearty soup that made me feel healthy and satiated. The Mai Fun soup is out of this world. It is packed with so many unique and tasty vegetables that are not usually found in your typical soup. Made with no MSG, this natural healthy soup is perfect if you need a pick me up or if your immune system needs a little boost. Bok choy, lotus root, and snow peas combined with a hearty chicken broth submerging in a nice portion of rice noodles makes this dish the ultimate feel good soup!
Last week, my mother called me raving about a new soup she had made. It was a chicken soup, but with my favorite ingredient-ginger! Intrigued, I looked online and found a soup from the Mayo Clinic. As I read the ingredients I knew I had to make it. I adapted it to my personal taste and vegetable choices to give it a personal touch. This new recipe is my very own Mai Fun soup. One bowl and you will feel like you have cleansed your entire body!
The soup is also great as left overs, so don’t be afraid to make a lot at one time. Mai Fun is sure to be a new staple in my home.
Ginger Chicken Soup
4 Oz. Whole Wheat Noodles (you may also use soba or rice noodles)
2 TBS. Olive Oil
2 Yellow Onions, chopped
1 TBS. Ginger, peeled and minced
2 Carrots, peeled and chopped
1 Clove Garlic, minced
6 Cups Chicken Stock
2 TBS. Soy Sauce (may add more to taste)
1 1/2 Lbs. Chicken Breasts, boneless and skinless, chopped into 1 inch pieces
1 Cup Shelled Edamames
1 Cup Mushroom, any (Button, Portebella, Oyster, Shitakee, etc.)
1 Lb. Tofu, cubed into 1 inch pieces
1/2 Cup Snow Peas, halved
1 Cup Soy or Almond Milk, original/plain
1/2 Cup Fresh Cilantro, chopped
Cook noodles according to directions. Drain and set aside.
In a large pot, heat olive oil and saute onions until soft and translucent. Add the ginger and carrots and saute for 1 more minute. Add garlic and saute for 30 seconds (don’t let garlic brown). Add the stock and soy sauce and bring to a boil. Add the chicken, edamame, and mushrooms. Bring soup back to a boil and reduce to a simmer. Simmer until chicken is cooked and edamame are tender, about 5-10 minutes. 10 minutes before you are ready to serve, add the tofu, noodles, snow peas and almond milk. Heat through and stir in cilantro. Ladle soup into bowls and enjoy!