Japanese Style Chicken In A Pot Soup

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Try to find fresh shiitake mushrooms or black chinese mushrooms for this, as they add a very distinctive flavor to the soup. if you can't find them, substitute 2 oz of dried mushrooms that have been rehydrated according to the package directions. this is a nice, light tasting chicken noodle soup. a girlfriend that moved from california gave me this recipe....don't know where she got it.

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Steps

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Cook noodles according to the package directions.

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Drain.

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Set aside.

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Bring the chicken broth to a boil in a large dutch oven over medium-high heat.

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Add the chicken and carrot.

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Reduce heat , and simmer uncovered for 15 minutes.

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Stir in the mushrooms , napa cabbage leaves , bamboo shoots , and green onions.

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Simmer uncovered for 5 minutes.

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Add the reserved noodles , cubed tofu , sherry , pepper , and soy sauce.

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Simmer uncovered an additional 10 minutes or until the mixture is thoroughly heated.

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Serve in individual soup bowls and sprinkle with parsley.

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Ingredients

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noodles, chicken broth, chicken breasts, carrot, fresh shiitake mushrooms, napa cabbage leaves, bamboo shoots, green onions, firm tofu, dry sherry, pepper, soy sauce, fresh parsley