With the cooler weather, I’ve been on the look out for new soup ideas. I was flipping through some of my cookbooks and came across this recipe. It’s an Asian spin on the classic chicken noodle soup. The use of snow peas, mini corn, five-spice and ginger really kick this classic up to a whole new level. This is a really quick dish, but it does involve some multitasking. Read through the steps in advance so you know what your getting yourself into. It’s not complicated by any means but it certainly requires the ability to do two things at once. As you read through this recipe, you will notice that it doesn’t involve a lot of exact measurements. You can free-style it, and add more of something you love. This recipe is more of a guideline and you can make it your own by substituting other ingredients.
What kind of other veggies do you think might go great in this soup? Please comment and let me know!! I’d love to switch things up next time.
1/2 can baby corn