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Szechwan Leafy Green Soup

Contributed by: Chris WebAdmin. of RecipesNow.com

Ingredients:

  • 8 cups chicken or vegetable stock 2 L
  • 1 bunch Swiss chard 1
  • or kale, cut in julienne strips,
  • (about 6 cups/1.5 L)
  • 1 clove garlic, minced 1
  • 1 dried whole red chili OR 1
  • 1/4 tsp/1 mL dried red chili flakes
  • 1 tbsp soy sauce 15 mL
  • 2 tsp grated fresh gingerroot 10 mL
  • Grated rind and juice of large orange
  • 1 pkg (250 g) rice noodles 1
  • 1 tbsp rice wine vinegar 15 mL
  • Chopped green onions
  • Toasted, chopped Pecans

Directions:

In large saucepan, combine stock, Swiss chard, garlic, chili, soy sauce, gingerroot, orange rind and juice. Bring mixture to a boil; reduce heat and simmer about 5 minutes. Stir in noodles. Cook about 10 minutes longer or until noodles are softened. Remove from heat and stir in vinegar.

Serve in large soup bowls; garnish with green onions and pecans.

Serving Size: Makes 6 to 8 servings


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