Asian-Style Chicken Noodle Soup

Start by filling a bowl with hot water and add the cellophane noodles to soak for about 10 minutes. Bean threads usually comes in a large bag with individual 2 oz. bags inside. We used the Kimbo brand - the ingredients of the noodles are just mung beans, starch, and water. We also soaked some shiitake mushrooms along with the noodles.

Adding carrots to the soup gives it color and nutrients. The easiest way to julienne the carrots is to use a peeler and cutting the peels thinly, as shown.

If you have ginger, it's a great addition to this meal. Grate it finely and put about 1 tbsp into the soup.

While prepping your ingredients, pour in four 14 oz. cans of chicken stock in a large pot and bring to a low boil. Then add the carrots, shitake mushrooms, ginger, and shredded chicken (or any other meat you prefer) and let it cook a few minutes. Season the soup with 1 tbsp soy sauce and 1 tsp sesame oil. Finally, add the bean thread noodles and cook through until soft.

Top with scallions and shichimi togarashi (Japanese ground red pepper) if you like it spicier. This recipe will yield 4-6 servings and FYI, it still tastes great the next day!