Sweet and Spicy Asian Noodle Soup

So, it’s my first recipe of 2019!! I know, and we’re four months in!  Well, the inspiration for this recipe actually came during Christmas 2018, but I’m learning that being a new mom and juggling a business on my own means that some things get delayed.  I’m reaching out for help where I know it’s available, but also streamlining WHAT I can ACTUALLY do in a day, in a week, in a month…..Lord knows we all have MANY hidden talents, and are capable of doing a lot, but what happens when we stretch ourselves too thin??  As I sip on a warm bowl of soup on a gloomy April day here in Toronto, I know it’s the perfect time to share this recipe with all of you! You HAVE to try this!! Warmer weather is coming…which is never a reason to shy away from a new soup, but this weekend has this soup ALL over it!  Let me know if you’d try it!  I know it quickly became a family favourite here!

Serves 6 people

Ingredients:

• 3 Tbsp Vegetable Oil (*I used Olive Oil)
• 3 cloves Garlic, minced
• 1 Onion, finely chopped
• Salt and Pepper for seasoning
• 2 Carrots, finely chopped
• 2 Celery stalks, finely chopped
• 1 Lb Ground chicken
• 8 Cups Chicken Broth (*homemade or store bought)
• 3 Tbsp Soy Sauce
• 1 Tbsp Sesame Oil
• ½ Tbsp Rice Wine Vinegar
• ½-1 Tbsp Hot Sauce
• 1½ Tbsp Fresh Minced Ginger
• 150 g Chinese Noodles or Egg Noodles if preferred
• ¾ Cup Corn Kernels
• 3 Cups Bean Sprouts, washed and drained
• 1 pack Baby Bok Choy, cleaned and halved

Directions:

1. Heat oil in a large pot over medium heat. Add the garlic, onion, salt and pepper and sauté for 2-3 minutes until onion is translucent.
2. Add the carrots and celery and cook for about 5 minutes to soften.
3. Spread the vegetables to the side of the pot and add the ground chicken, breaking apart with a wooden spoon into small pieces as you cook. Cook for 2-3 minutes.
4. While chicken is cooking, place 4 Cups of the chicken broth into a large measuring cup. Add in the soy sauce, sesame oil, rice wine vinegar, hot sauce and ginger and whisk to combine all ingredients.  Once combined, add this to the pot as well as the additional 4 Cups of chicken broth.
5. Increase heat, cover and bring to a boil. Once at a boil lower heat and allow to simmer to allow all flavours to coalesce.
6. While the soup is coming to a boil, place a small pot of water on to boil to cook the Chinese noodles (*you could cook them in the soup, but the broth will be used to cook them, and it’s best to preserve this). Drain and rinse once cooked and leave aside.
7. Add in the corn kernels and sprouts to the soup.
8. Add in the bok choy during that last 2-3 minutes before serving.
9. Place the cooked noodles into the separate bowls and ladle the soup contents over top of the noodles.
10. Drizzle with a bit of sesame oil if preferred or more hot sauce and enjoy!