RECIPES / Soups

 

A simple play on an Asian noodle soup – don’t forget your chopsticks for the "noodles"!

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DAIKON “NOODLE” SOUP
INGREDIENTS

4 cups chicken broth


2 cups water


1 3-inch piece fresh ginger, peeled


1 small jalapeño


1 large carrot, peeled


1 garlic clove, crushed


¾ cup cilantro sprigs, divided


1 tablespoon fish sauce


1 pound daikon, peeled


1 cup cooked, thinly sliced chicken breast (about 1 breast)


¼ cup thinly sliced green onion (about 1 green onion)


½ lime, quartered

Instructions

1. Put the chicken broth and water into a small stockpot and place on the stove.


2. Assemble the Cuisinart® PrepExpress™ with the Slice/Ribbon Cone and Angled Feed Tube. Slice the ginger and jalapeño. Replace the Slice/Ribbon Cone with the Crinkle/Ribbon Cone. Slice the carrot.


3. Place sliced vegetables into the stockpot with the garlic, ½ cup cilantro and fish sauce. Bring to a boil and then reduce to a simmer for about 20 minutes.


4. While soup is simmering, replace the Crinkle/Ribbon Cone with the 3.0mm Shred/Spaghetti Cone and Straight Feed Tube and spiralize the daikon.


5. Divide the daikon noodles (cutting strands with kitchen shears to separate where necessary) among four soup bowls. Put ¼ cup of chicken in each bowl with 1 tablespoon of green onion.


6. Pour broth and soup vegetables evenly among each bowl. Top each with a tablespoon of cilantro and a squeeze of lime. Serve immediately.

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RECIPE FACTS

Servings: Makes 4 servings

Nutritional information per serving

 

Nutritional information per serving:

 

Calories 141 (22% from fat) • carb. 11g • pro. 16g • fat 3g sat. fat 1g • chol. 63mg • sod. 576mg • calc. 59mg • fiber 4g

 

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