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Ingredients
| chicken thighs: 1 lb |
| carrots (chopped): 1 cup |
| sherry (wine): 2 tsp |
| soy sauce: 1 tsp |
| rice vinegar: 1 tsp |
| ginger (grated): 1/2 tsp |
| chicken broth: 14 oz |
| water: 1 cup |
| Japanese noodles - somen: 2 oz |
| snow peas: 6 oz |
Soy ginger soup
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
180 min -
Servings
6 serving(s)
Tags
1. In a 3 1/2- to 6-quart slow cooker, combine chicken; carrots; sherry, if desired; 1 tablespoon soy sauce; vinegar; ginger; and pepper. Stir in broth and the water.
2. Cover; cook on high-heat setting for 2 to 3 hours. Stir in noodles and pea pods. Cover; cook for 3 minutes more.
3. To serve, ladle soup into bowls and serve with additional soy sauce.