Chicken Noodle Soup For One - cooking recipe

Ingredients

1 1/2 cups chicken broth
5 ounces chicken breasts, sliced into strips
1 tablespoon soy sauce
1 tablespoon sake, sherry or 1 tablespoon white wine
1/2 teaspoon minced ginger
1/4 cup canned baby corn, in 1 inch pieces
1 red chili pepper, seeded and finely sliced into rings
1 scallion, finely sliced into rings
1 cup Baby Spinach
8 ounces udon noodles (fresh or cooked)
1/2 cup sugar snap pea

Preparation

In a large saucepan over medium-low heat, heat chicken broth.
In a nonstick skillet over medium-low heat, cook chicken strips without any oil until they are opaque, then add soy sauce and sake, allowing them to reduce slightly; add chicken and sauce to broth.
Increase heat to medium and bring to a boil; add ginger, corn, chile, scallion, spinach, noodles and peas; simmer mixture for a minute or two until vegetables are tender and noodles, if fresh, have cooked, or if cooked, are reheated.
Serve hot.