Asian-Inspired Chicken Noodle Soup

Asian-Inspired Chicken Noodle Soup

2 tablespoons water

2 teaspoons cornstarch

1 teaspoon sodium-reduced soy sauce

4 ounces thin no-yolk egg noodles

1 quart fat-free, lower-sodium chicken broth

6-8 fresh shitake (or small brown) mushrooms, stems removed and sliced thin

1½ cups (about ½ pound) cooked skinless, boneless chicken breasts thighs, shredded

1 cup canned bamboo shoot strips, drained

1 cup (about 5 ounces) frozen baby peas

Asian hot pepper sauce (such as Sriracha), to taste

2 tablespoons chopped green onion, green part only, optional

In a small bowl whisk together water, cornstarch and soy sauce until combined. Set aside.

Cook noodles in boiling, salted water according to package directions; drain.

While noodles cook: Add broth to a 3- to 4-quart saucepan, place over medium-high heat and add mushrooms. Bring broth to a simmer, reduce heat to medium and add noodles, chicken, bamboo shoots, and peas.

When the broth returns to a simmer, stir cornstarch mixture and then add and stir into broth. When broth returns to a simmer season to taste with hot sauce, remove soup from the heat, ladle into bowls, garnish with green onion, if desired, and serve.

Serves four.

Nutrition values per serving: 256 calories (9.5 percent from fat), 2.7 g fat(0.6 g saturated), 31.1 g carbohydrate, 3.6 g fiber, 24.8 g protein, 48 mg cholesterol, 759 mg sodium.

SaltSense: Substituting no-salt-added chicken broth reduces sodium per serving to 159 mg. If using no-salt-added broth, consider adding a few drops of Asian sesame oil to each serving to boost flavor.