As much as I love to cook, I never have time to plan weekday lunches. After a frazzled morning at the desk, trying to get just one more bit of work done, I am ravenous by 1 or 2pm. My lame attempts at breakfast (usually Wheatables and fruit gummies) do not suffice.
I storm out of the building in a mad search for anything edible on the street. Unfortunately, other than mediocre $10 sandwiches and faux-Mexican, there is nothing except Safeway and Whole Foods. So I go for supermarket soup. Soup is filling. Soup is warming. Soup is cheap (well, not at Whole Foods). But sooner or later, you get sick of Chunky Chicken Noodle and Spicy Southwestern Bean. I still craved a piping hot bowl of broth-and-protein in the early afternoon, but needed a change.
This week I decided to add a Chinese take-out touch to chicken noodle soup. And make a big batch on Sunday night. While I still like the hot and sour soup I posted two year ago, this one is much, much more filling. And if you are low on Asian pantry staples like canned bamboo shoots and lily buds, you can still make this. I went to the market and bought chicken breast, mushrooms, and scallions, et voilà.Read More