A Chef's Table

A soup to start the New Year off right
By Jim Coleman with Maiken Scott

Jim Coleman The holidays are over, and now is the time to cash in on all those New Year's Eve resolutions.

Did you promise yourself to eat a healthier diet? That doesn't mean that your food won't taste great in 2003! Here's a great soup recipe that will get you off to a healthy start. All the best wishes for a happy, successful and delicious New Year!

Ginger Chinese Noodle Soup

3 oz. cellophane noodles
2 tablespoons vegetable oil
1 medium onion, sliced
1 thin carrot, sliced diagonally
1 teaspoon minced fresh ginger
2 teaspoons minced garlic
4 cups chicken stock
1 cup ham cut into julienne
2 cups chopped spinach
1/2 cup thinly sliced mushrooms
1 cup snow peas
1 teaspoon Asian sesame oil
1 teaspoon rice vinegar
2 green onions, thinly sliced
1 tablespoon soy sauce
Pinch of red pepper flakes

Put the cellophane noodles in a large bowl. Cover with boiling water. Let stand five minutes. Drain thoroughly.

Heat oil in a wok or large, deep skillet over medium heat. Add onion and carrots and stir-fry for three minutes. Add garlic and ginger and stir-fry 30 seconds. Add stock and soy sauce. Cover and boil for two minutes. Add ham, spinach, mushrooms and noodles. Return to a boil. Cover, turn off the heat and let steep for two minutes.

Add the snow peas, cover and let steep until vegetables are crisp yet tender, about three minutes. Stir in sesame oil, rice vinegar and red pepper flakes. Adjust seasoning. Ladle the soup into the bowls and sprinkle with green onions.

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