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Asian Chicken Noodle Soup

Reviewed: Jan. 27, 2013
I changed this recipe up quite a bit. I spent about 25 minutes searching for a recipe that used mushroom stock as the base of a soup, before I settled on recreating this using that. I used mushroom stock for the base, made it nice and salty and umami-y. Added some green beans since they were just lying there and looking lonely. Subbed the noodles for lentils Added a healthy serving of red pepper flake Dash of tamari Dash of fish sauce Sauteed chicken briefly with salt, pepper, garlic powder, before throwing in the pot No eggs. Basically, I changed the entire recipe. It had mushrooms, green onions, and chicken still.
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