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Lemon Ginger Chicken Vermicelli Soup
Heat olive oil in a large soup pot over medium heat. Add ginger, garlic, misopaste and mushrooms. Sauté, stirring frequently, for 5 minutes. Add chicken broth, chicken breast and bok choy. Turn heat to high andbring to a boil, then lower heat and simmer for 8 minutes. Stir in vermicelli, soy sauce, salt and pepper. Cook for 4 minutes, or untilnoodles are cooked. Stir in the lemon juice and zest. Serve.
Ingredients:
1)
olive oil : 1 tablespoon
2)
minced fresh ginger : 1.5 tablespoon
3)
garlic clove, minced : 1
4)
miso paste : 1 tablespoon
5)
sliced cremini mushrooms : 0
6)
low-sodium chicken broth : 5 cup
7)
leftover chicken breast, sliced : 2 cup
8)
baby bok choy, trimmed : 3 cup
9)
rice vermicelli : 4 oz
10)
Bragg's soy sauce : 1 tablespoon
11)
sea salt : 0.5 teaspoon
12)
black pepper : 0.5
13)
lemon juice : 2 tablespoon
14)
grated lemon zest (the rind) : 2 teaspoon
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