You would think I would have had my full of Asian inspired cuisine after my trip to Japan and Thailand….but somehow I just really needed to make this dish! Asian Noodle Soup with Gingered Chicken Meatballs. Russ and enjoyed a similar soup-cooked in front of us at the restaurant- while in Japan a couple weeks ago! This soup was so easy and was such a comforting meal.
First I made the meatballs which included ground chicken breast, grated fresh ginger, garlic infused oil, sliced green onion and a little dash of toasted sesame oil, soy sauce, gluten free bread crumbs and an egg.
Ginger is a belly friendly ingredient. It is low FODMAP, gluten free (of course) and helps the stomach contract and empty. I was fortunate to have plenty of ginger in my freezer courtesy of Frieda’s produce! Tip: I store my ginger in my freezer–it stay fresh longer and is easy to grate that way.
I used cellophane noodles but you can sub in rice noodles if you’d like. I lightly rolled the meatballs and popped them right into the hot broth. The noodles are cooked in separate bowl by simply pouring hot boiling water over them and letting them sit for about 20 minutes. Then I drained and rinsed the noodles, tossed them on a cutting board and just sliced them up into smaller size strands for less messy eating!
Oh…and I am so excited about this nice article written about my 21 Day Tummy Cookbook! Have you seen this cookbook yet? Well, it features all low FODMAP recipes that are made from simple ingredients and that are rich in protein and the anti-inflammation mineral, magnesium…a nutrient most Americans fall short on!
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And Dietitians: My upcoming workshop is filling up and I am very excited to teach about more about FODMAPs–including the latest from the outstanding research group at Monash University, small intestinal bacterial overgrowth, and exciting information about the gut microbiome and health. Interested? Please consider signing up here sooner than later as space is limited!
Oh and here’s the soup recipe!
- 32 ounces low FODMAP chicken broth
- 1 lb. ground chicken breast
- 1 tablespoon grated ginger
- 1/2 cup gluten bread crumbs
- 1 teaspoon sesame oil
- 2 green onions, sliced (green part only)
- 1 egg
- 1 tablespoon garlic infused oil
- 1 tablespoon reduced sodium soy sauce (I used San-J, tamari)
- 3 ounces rice or cellophane noodles
- 1/2 cup diced water chestnuts ( I used canned; drained and rinsed)* optional
- 1 cup thinly sliced carrots
- Garnish, fresh cilantro, fresh parsley or sliced green onion-green part only* optional
- In medium stock pot, add broth and heat on medium high until boiling.
- In medium bowl, add ground chicken, egg, soy sauce, green onion, garlic infused oil, sesame oil, grated ginger and bread crumbs--mix to blend.
- Roll meatballs into bite size balls and add carefully to hot broth. (I don't like too much meat in my soups--so I saved about 1/3 of the chicken mixture--made 2 burgers with the meat and froze for later.)
- Add sliced carrots and water chestnuts to broth.
- Reduce soup to medium and let simmer for 20 minutes or until meatballs are cooked through.
- While soup is simmering, boil water in kettle and pour over noodles as directed on label. Let sit, drain and rinse.
- Pour noodles on cutting board and lightly chop to more manageable size for easier consumption.
- Add noodles to simmering soup for a minute or two.
- Serve soup and garnish as desired.