Green Tea Chicken Noodle Soup - alive magazine
Dried shiitake mushrooms add meaty texture and a ton of umami. You can also use rice vermicelli in this recipe. 1 oz (25 g) dried shiitake mushrooms 1 Tbsp (15…
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Ingredients
- 1 oz (25 g) dried shiitake mushrooms
- 1 Tbsp (15 mL) green tea or 2 green tea bags
- 1 in (2.5 cm) piece ginger, peeled, thinly sliced
- 1 stalk lemongrass, outside leaves removed, finely sliced
- 4 oz (100 g) mung bean noodles
- 2 boneless chicken breasts, cut into cubes
- 1 cup (250 mL) shelled edamame, frozen
- Salt to taste
- Freshly ground black pepper
- Fresh cilantro (optional)
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