26 Mar

Asian soup

This hearty soup is both satisfying and delicious. You can substitute the chicken for shrimp and vary the types of vegetables. Yields 1 portion.

250 ml (1 cup) cooked whole grain “udon”asian noodles
500 ml (2 cups) diluted chicken broth
1 cooked chicken breast of 90g (3 oz), sliced
3 mini bok-choy, cut in halves
⅓ of a leek, thinly sliced
8 grape tomatoes, cut in halves
5 ml (1 teaspoon) canola oil
Juice of 1 lime
Tamari soy sauce (to taste)


In a large saucepan, fry the leek in oil at medium-high heat for 5 minutes. Deglaze with the chicken broth and bring to a boil. Add the tomatoes and cook for 5 minutes. Add the bok-choy and continue for another 5 minutes. Reduce the heat. Add the noodles, chicken, lime juice and soy sauce. Serve.

Equivalences For 1 portion

2 Grain Products 3 Proteins 1 Fat