Chinese Chicken Noodle Soup with Star Anise, Sprouts & Ginger

Serves 4

Ingredients

4 cups low-sodium chicken broth, preferably homemade
3 star anise
2 stalks lemongrass, smashed with the side of a knife
3 cloves garlic, smashed
1/4 teaspoon crushed Szechuan pepper
1/2 medium onion, peeled and quartered
1'' piece of ginger, peeled and sliced
1/4 teaspoon black peppercorns
4 ounces soba noodles (substitute fettucine)
2 teaspoons soy sauce
2 teaspoons sherry
1 teaspoon sesame oil
1 teaspoons rice vinegar (or white vinegar)
3 ounces fresh spinach or other greens, chopped
3 ounces fresh bean sprouts
1/2 pound boneless, skinless chicken, cooked, cut in bite-sized pieces
1 teaspoons toasted sesame seeds (optional garnish)

Method

1. Place the broth in a large pot and add the star anise, lemongrass, garlic, Szechuan pepper, onion, ginger, and black peppercorns. Bring to a boil and cook for 10 minutes to blend the flavors.

2. Strain the broth and return to the pot and bring to a boil. Add the pasta. Stir a minute until the pasta has softened and the strands are separated. Cook on high heat until al dente, about 8 - 10 minutes. Remove the pasta with tongs to a bowl and keep warm.

3. Reduce the heat to medium. Add the soy sauce, sherry, sesame oil and vinegar to the broth and simmer for 2 minutes. If necessary correct the seasoning with salt, fresh ground black pepper or hot sauce.

4. Stir in the spinach and sprouts and cook on medium heat for 2 minutes, stirring.

5. Place the chicken in a sieve and submerge briefly in the broth to warm. Remove to a side plate.

To serve, place a knot of pasta in each serving bowl with tongs. With the tongs, add a portion of the spinach and sprouts to each dish. Spoon broth into each dish, then top with chicken pieces. If desired, garnish with toasted sesame seeds.

Nutritional Estimate: 4 Servings. Per serving: 255 Calories; 27 g Total Carbs; 2 g Dietary Fiber; 3 g Sugars; 5 g Fat; 50 mg Cholesterol; 572 mg Sodium; 24 g Protein. Weight Watchers: 5 points.