Asian Noodle Soup

2 boneless chicken breasts, cut into long thin strips
lots and lots of chicken broth
1 head of either bok choy OR Chinese (nappa) cabbage, shredded
3 carrots shredded or half a bag of matchstick carrots
1 bunch of scallions, chopped
a half of a large daikon, cut into matchsticks
half a head of garlic, sliced
half of a 10 ounce bag of shelled edamame
half of a 10 ounce bag of spinach
2 eggs
1 1/2 teaspoons white pepper
1 1/2 teaspoons ground ginger (sometimes I omit this and slice up a ginger root
instead
1/4 cup soy sauce
a bag of very thin Asian rice noodles

Use the largest pot you have for this recipe! Put enough chicken broth into the pot to fill it half way, boil and then turn down to medium heat. keep in mind as you add more ingredients you will need to add more chicken stock. Cook the chicken strips in a frying pan until no longer pink, set aside. Take one egg at a time and beat it, cook the single egg as thinly as you can in a frying pan (think thinner than an omelet). Once the egg is cooked, take it out and slice into thin strips, repeat with the second egg and set aside.

Add the bok choy (or chinese cabbage), carrot, scallions, daikon, garlic, edamame, spinach, white pepper, ginger, and soy sauce to the pot. Add more chicken stock as needed. Let cook for 10 to 15 minutes. Add the chicken, egg and rice noodles at this time. Cook until the noodles are tender.

Sometimes I also like to add a can of bamboo shoots, water chestnuts or little corn. This soup always comes out so yummy.

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