Asian-Inspired Chicken Noodle Soup - alive magazine

Name: Asian-Inspired Chicken Noodle Soup - alive magazine
Ingredients: 1 1/2 cups (350 mL) sliced dried mushrooms; 2/3 pkg (about 6 oz/170 g) soba noodles; 1 Tbsp (15 mL) grapeseed or coconut oil; 1 lb (450 g) skinless, boneless chicken thighs, cut into 1/2 in (1.25 cm) slices; 2 medium-sized carrots, sliced into matchsticks; 2 garlic cloves, minced; 2 green onions, white and green parts, thinly sliced; 1 serrano chili pepper, thinly sliced; 1 Tbsp (15 mL) finely minced ginger; 1 1/2 tsp (7 mL) Chinese five spice powder; 1/4 tsp (1 mL) sea salt; 5 cups (1. 25 L) no-sodium or low-sodium chicken broth; 6 baby bok choy, thinly sliced; 3 Tbsp (45 mL) wakame flakes (optional); 2 Tbsp (30 mL) sesame seeds

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Serves 6

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Ingredients

1 1/2 cups (350 mL) sliced dried mushrooms
2/3 pkg (about 6 oz/170 g) soba noodles
1 Tbsp (15 mL) grapeseed or coconut oil
1 lb (450 g) skinless, boneless chicken thighs, cut into 1/2 in (1.25 cm) slices
2 medium-sized carrots, sliced into matchsticks
2 garlic cloves, minced
2 green onions, white and green parts, thinly sliced
1 serrano chili pepper, thinly sliced
1 Tbsp (15 mL) finely minced ginger
1 1/2 tsp (7 mL) Chinese five spice powder
1/4 tsp (1 mL) sea salt
5 cups (1. 25 L) no-sodium or low-sodium chicken broth
6 baby bok choy, thinly sliced
3 Tbsp (45 mL) wakame flakes (optional)
2 Tbsp (30 mL) sesame seeds