The University News

Issue date: 10/22/07 Section: Culture

Media Credit: Laura Katzer Try out this kicked-up version of Chicken Noodle Soup.

Midterms, deadlines and papers can produce long, sleepless nights and harried days that weaken even the strongest immune systems.

The slight chill this month only adds to the stress on the body. So it's no surprise to witness the presence of students who are physically exhausted and sick throughout the campus.

I had one such miserable weekend dominated entirely by a stuffed nasal passage, headaches and an oddly queasy stomach.

I slept a lot, drank tea and ate soup (a sort of nondescript chicken soup). Luckily, I felt better soon. But I still had a craving for soup. This time I wanted a delectable, snappy soup.

I decided on an Asian-influenced chicken noodle soup with plenty of veggies.

It is very fresh and simple to compose. The vegetables stay delightfully crisp. It is packed with traditional chickeny goodness and slippery noodles but has a decidedly Asian taste.

I cannot claim this soup will cure or prevent illness, but it feels wonderful to eat.

lkatzer@unews.com

Ingredients:

1 teaspoon sesame oil
1 large boneless skinless chicken breast
1 small fresh ginger root
12 large leaves of fresh basil
32 fl. oz. sodium reduced chicken broth
1 1/2 tablespoons soy sauce
1 large carrot, thinly sliced in small pieces
1 cup snow peas or sugar snap peas, cut in thirds
1 cup bean sprouts
5 white mushrooms thinly sliced
1/2 cup chopped green onions
1 small package bean thread noodles

Essential materials:

1 large sharp knife
1 nine-inch skillet with a lid
1 medium stockpot
A cutting board

Clean and peel the ginger. Cut six thin circular pieces off the root. Cut six more circular pieces, cut them into tiny slivers and reserve them for later.

Put the skillet on the stove. Turn the heat to high. Add the sesame oil to the skillet and then immediately add the chicken breast and sliced disks of ginger.

Sear each side of the chicken breast for 1 1/2 minutes or until each side is browned.

Pour 1 cup of the chicken broth and 1 tablespoon of the soy sauce into the skillet. Add six torn basil leaves. Turn the heat down to very low and cover with lid.

Cook the chicken for 10 to 12 minutes. Take the chicken out of the skillet and put it on a plate. Cut the chicken in half lengthwise and slice.

Skim any fat off the pan juices and remove the cooked ginger and basil leaves and discard.

Soak half the package of bean thread noodles in cold water for ten minutes. Drain the noodles in a colander. Place the noodles on a cutting board and cut to a shorter length (in halves or thirds).

Put the stockpot on the stove and add the pan juices, the remaining chicken broth and the soy sauce. Turn the heat to medium high. When the broth is very hot add the peas, carrots, noodles and reserved ginger slivers. Cook for five minutes.

Then add the chicken, green onions, bean sprouts and mushrooms. Warm for another two minutes. Turn off the heat.

Chop the remaining six basil leaves.

Put the soup in bowls and garnish with the chopped basil.

Serves four to six.

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