Pho Ga Soup (Vietnamese Chicken Noodle Soup)
After January and the bitter cold is gone (hopefully), I am sick of the same old soup. I am always trying to find uniquely different foods that make my taste buds happy. A common misconception for American consumers is that fat tastes good. This is a low-fat, high taste soup that will appeal to the masses. My husband is from the south so he is a creamy, deep-fried eating kind of guy. He enjoys this as much as I do.
The soup is made with Miracle Noodle®. This noodle is vegan, soy free, gluten free and cholesterol free. Did I mention it is zero calories? According to the packaging these Shirataki noodles are “made only from the soluble fiber of the plant, as such it only contains a healthy soluble fiber known as glucomannan.”
Author: Fresh and Natural Foods
Rinse chicken with cold water and place in a stockpot. Add the water and ginger and bring to a boil. Skim any foam that rises to the surface. Reduce the heat to a low simmer and cook for1-2 hours; do not allow the liquid to boil to ensure a clear broth.
Remove and discard the chicken bones. Strain broth through mesh strainer to ensure bones are all out ofit. Return the broth to a large soup pot adding, meat of chicken, sea salt, better then bouillon and ginger,continue to simmer until reduced to a volume of 2 1/2 or 3 quarts. Prepare the Miracle according to package directions. Then place in soup. Keep hot while you assemble the remaining ingredients.
Serve the soup immediately, for each serving ladle 2 cups of the hot soup into a large soup bowl. Serve with the fresh cilantro, green onions, basil, mint, bean sprouts, lime wedges and hot peppers in baskets on the table for each person to garnish their own soup, as desired. Add chili sauce or fish sauce, to taste, if desired.
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