© Marcus Nilsson
Active Time
25 MIN
Total Time
30 MIN
Yield
Serves : 4

The Good News The Chinese have considered the shiitake a symbol of longevity for thousands of years; recent research shows that it's a great source of iron and antioxidants. Here, Nichole Birdsall adds the mushrooms to a soulful recipe passed on to her by her grandmother. "It's a comfort thing. If I need to feel a family connection, I make that soup," she says.    More Chicken Soup Recipes  

How to Make It

Step 1    

Bring a medium saucepan of salted water to a boil. Add the sugar snaps and cook until bright green, about 1 minute. With a slotted spoon, transfer the sugar snaps to a large plate to cool. Add the buckwheat noodles to the saucepan and boil until al dente, about 5 minutes. Drain the noodles in a colander; rinse with cold water and drain again.

Step 2    

In a large saucepan, heat 1 tablespoon of the sesame oil. Add the chicken strips, season with salt and pepper and cook over moderately high heat, stirring occasionally, until the chicken is lightly browned and white throughout, about 3 minutes. Transfer to the large plate.

Step 3    

Add the remaining 1 teaspoon of sesame oil and the shiitakes to the saucepan and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until tender, about 5 minutes. Add the chicken broth, soy sauce and oyster sauce and bring to a boil. Add the noodles, chicken, sugar snaps, water chestnuts and scallions and bring to a simmer over moderate heat. Season the soup with salt and pepper and serve.

Chef's Notes

Green tea buckwheat noodles (soba) are available at health food stores and Japanese markets.

One Serving 317 cal, 7 gm fat, 1.7 gm sat fat, 29 gm carb, 1.8 gm fiber.

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