Chinese Soup & Salad Night

18 03 2008

Last night I decided I wanted to use some our new swiss chard in egg drop soup, and some of our other goodies in a Chinese Chicken Salad. I just neglected to go to the store, and had to wing it with the items I had on hand.

Shredded cornish game hen (didn’t come out right, saved for this salad)
Shredded cabbage
Garden picked green onions
toasted coriander seed (ground with a mortar & pestle)
toasted sesame seed
toasted almonds
toasted ramen noodles
Cheater’s dressing (packaged…but good!)

Soup ~
2 cans chicken broth
1 green onion cut into 2 inch lengths
2 small ginger “coins”
2 cloves garlic, smashed
3 leaves chard, stems removed and leaves shredded
1 egg beaten
1 bundle bean thread noodles (soaked in warm water for 30 minutes, cut into short lengths)

Simmer the broth with the garlic, onion and ginger for 15 minutes. Remove vegetation.
Bring to a boil; add bean threads. Cook 2 min.
Add shredded chard, turn off heat, and stir in egg.
Serves 2 handsomely, or 4 reasonably.

The toasted coriander was fabulous on the salad. That flavor got through all of the salad, and gave it a wonderful aroma.
Hubster said this would be a great once-a-week meal. It’s quick…and awful darn tasty! AND…the puppy loved the leftover salad (we picked out the onions for her).

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