18
DAIKON “NOODLE” SOUP
A simple play on an Asian noodle soup – don’t forget your chopsticks for the
“noodles”!
Makes 4 servings
1. Put the chicken broth and water into a small stockpot
and place on the stove.
2. Assemble the Cuisinart
®
PrepExpress™ with the
Slice/Ribbon Cone and Angled Feed Tube. Slice the
ginger and jalapeño. Replace the Slice/Ribbon Cone
with the Crinkle/Ribbon Cone. Slice the carrot.
3. Place sliced vegetables into the stockpot with the
garlic, ½ cup cilantro and fi sh sauce. Bring to a boil
and then reduce to a simmer for about 20 minutes.
4. While soup is simmering, replace the Crinkle/Ribbon
Cone with the 3.0mm Shred/Spaghetti Cone and
Straight Feed Tube and spiralize the daikon.
5. Divide the daikon noodles (cutting strands with
kitchen shears to separate where necessary) among
four soup bowls. Put ¼ cup of chicken in each bowl
with 1 tablespoon of green onion.
6. Pour broth and soup vegetables evenly among each
bowl. Top each with a tablespoon of cilantro and a
squeeze of lime. Serve immediately.
Nutritional information per serving:
Calories 141 (22% from fat) • carb. 11g • pro. 16g • fat 3g
sat. fat 1g • chol. 63mg • sod. 576mg • calc. 59mg • fi ber 4g
4 CUPS CHICKEN BROTH
2 CUPS WATER
1 3-INCH PIECE FRESH GINGER,
PEELED
1 SMALL JALAPEÑO
1 LARGE CARROT, PEELED
1 GARLIC CLOVE, CRUSHED
¾ CUP CILANTRO SPRIGS, DIVIDED
1 TABLESPOON FISH SAUCE
1 POUND DAIKON, PEELED
1 CUP COOKED, THINLY SLICED
CHICKEN BREAST, ABOUT 1 BREAST
¼ CUP THINLY SLICED GREEN ONION,
ABOUT 1 GREEN ONION
½ LIME, QUARTERED
To Next Page
Loading...
