Serves: 4
Total Calories: 481

5 1/2 cups low-fat Chicken Stock or fat-free low-sodium broth
1/2 cup rice cooking wine or dry sherry
2 ounces stick rice noodles (rice sticks)
canola oil spray
1 piece (2-inch) fresh ginger
1 bunch green onion
4 ounces shiitake mushrooms or button mushrooms, sliced
8 ounces boneless skinless chicken breast halves, or chicken tenders
12 ounces bok choy (preferably baby bok choy) or napa cabbage
8 ounces mung bean sprouts
1 (8-ounce) can sliced water chestnut
2 tablespoons , Thai fish sauce
salt and freshly ground pepper to taste
1 tablespoon Asian sesame oil

1. Put the chicken stock or broth and rice wine in a large saucepan. Cover and put over high heat. Run the hot water tap while you break the noodles in half. Put the noodles in a medium bowl and cover with hot tap water set aside.

2. Spray a large, nonstick sauté pan with canola oil spray and put over medium heat. Peel and halve the ginger. With the motor of a food processor running, drop the ginger down the chute and finely chop. Trim the bulb ends of the green onions. Remove the green parts and set aside. Put the white parts into the food processor and pulse just until chopped. Add the ginger and onion mixture to the sauté pan, raise the heat to high, and stir.

3. Remove the stems from the shiitake mushrooms (leave the stems on if using button mushrooms) and thinly slice the caps. Add the mushrooms to the sauté pan and stir. Cut the chicken into 1/2-inch cubes. Add the chicken to the sauté pan and stir. As soon as the chicken stock mixture has come to a boil, add it to the sauté pan and stir well. Cover and bring to a boil over high heat.

4. Cut the tops of the bok choy or cabbage crosswise into 1/2-inch-wide ribbons. As you go farther down to the thicker stem, cut strips 1/4 inch wide. Discard the bottom 1/2 inch. Drain the noodles. When the soup has returned to a boil, add the bok choy, noodles, and bean sprouts. Cover and return to a boil, about 1 minute.

5. Meanwhile, open and drain the can of water chestnuts. Add the water chestnuts, fish sauce, salt, and pepper. Stir, cover, and cook for 2 minutes or until the noodles are tender. Finely chop the green parts of the onions. Remove the soup from heat. Stir in the sesame oil. Serve sprinkled with the green onions.

TO MAKE AHEAD: Prepare through Step 5 except for adding the chopped green onions and sesame oil. Let cool completely, cover, and refrigerate for up to 2 days.

TO REHEAT: Bring to a simmer over low heat. Stir in the sesame oil and sprinkle with green onions to serve.

From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 481
Calories from Fat: 57

More Recipes from the From Our House to Yours Cookbook:
*Simple Soups
Asian Chicken Noodle Soup
Beef And Barley Soup With Mushrooms
Chicken Soup For The Soul
Chicken Soup With Matzo Balls
Cream Of Leek And Potato Soup
Creamy Corn Soup
Curried Pumpkin Soup
Double Split Pea Soup
Minestrone Romano "A Crudo"
Old-Fashioned Vegetable-Rice Soup
Shiitake, Miso, And Barley Soup
Thai Chicken-Coconut Soup With Galanga
White Bean Soup With Winter Greens