Comfy Chicken Noodle Soup

Week 12 (March 31, 2010)

I wanted to make something quick this week and use up leftover ingredients from last week's Asian night so I found a recipe for Chinese Chicken Noodle Soup with Sesame and Green Onions.  Geoff was also starting to feel under the weather and SF was colder than usual, so this was an easy choice!

Geoff had purchased these ingredients last week (with the exception of the noodles), so they came in handy for this week's recipe.

I did the usual veggie chopping. Good rule of thumb for healthy cooking is to use colorful fruits/veggies. We find that most often we cook with greens (avocados, lettuce, cucumbers, broccoli, celery, cabbage, green onions, spinach),  whites (onions, garlic, potatoes) and red/orange colors (carrots, bell peppers, tomatoes, radicchio). For this recipe I added bean sprouts, since I love them but don't often get to eat them.

Note I did not use tahini or cilantro, mainly because I didn't have either on hand. I also didn't use the dry sherry because we were still on our "no alcohol" thing. The soup was easy to make and came out pretty good. Next time I will use less sesame seed oil (I didn't think it added much to the soup) and try not to omit too many ingredients.

Our score for this was 7.5 (Mayra 7; Geoffrey 8).