Vietnamese Noodle Soup with Miracle Noodle

Vietnamese Noodle Soup with Miracle Noodle - Seriously Soupy

As I mentioned in the Creamless Leek and Asparagus Soup with Celeriac Root and Kefir post, I recently attended the Cooking Experience, a culinary mash-up where participants learned about various products and brands such as Lifeway, LG, Welch's, SoyJoy, Nature's Path and Miracle Noodle, a all-natural Japanese noodle made from the root of the Konnyaku Imo plant. Since this isn't your typical grain-based pasta, Miracle Noodle contains only water and soluble fiber - making it gluten-free, soy-free and remarkably calorie-free. Not only touted to help with weight loss, Miracle Noodle actually tasted like, well noodles, and after I received a sample I was excited to try this product in a Vietnamese Noodle Soup that I read about on their website. Using everything except the cilantro (didn't have any), this quick soup (miracle noodle only takes about a minute to cook!) had a slight kick from the chili sauce that was also slightly sweet thanks to the ginger and lime. The unique combination of flavors and the hearty noodles also made for a filing soup that you would never realize wasn't the "real" thing. To learn more about Miracle Noodles, please visit: http://www.miraclenoodle.com.

Vietnamese Noodle Soup
Recipe from Miracle Noodle
Ingredients:
3 cups organic reduced sodium chicken stock

1 clove garlic, minced

1 tsp minced ginger

1/4 tsp cardamom

1- 7oz bag of Miracle Noodle Angel Hair Noodles

1 boneless, skinless chicken breast sliced crosswise into 1/8 slices

1 cup bean sprouts

2 scallions, sliced into 1/4 inch pieces

1 tsp chili sauce (optional)

1/2 lime, cut in half

1/4 cup chopped cilantro

1/3 cup of mushrooms-any variety (optional)
 - I used dried porcini mushrooms
1 thinly slice chili pepper with seeds removed (optional)

 
Method:
    1.    In a 3 quart saucepan, bring chicken stock to a boil over medium-high heat. Add garlic, ginger and cardamom and let simmer for 10 minutes.
    2.    In a colander rinse noodles with warm water for a couple of minutes, pat dry with a small hand towel or paper towel to remove excess water. Divide noodles into two bowls.
    3.    Add chicken to stock and let cook for 5 minutes(until completely cooked)
    4.    Pour soup into bowls over the noodles. Divide bean sprouts between 2 soup bowls then top each serving with half the scallions and chili sauce. Garnish bowls with a slice of lime and pieces of cilantro.
 
Nutritional Info:
2 Servings
Calories 180

Total Fat 3.6g

Saturated Fat 1.0g

Cholesterol 73mg

Total Carbohydrates 6.2g

Dietary Fiber 1.7g

Protein 31.1g