Ginger Chicken Noodle Soup

• Meat

  • 2 Chicken-breast halves (each 10 ounces, bone-in skin-on

• Produce

  • 1/2 cup Daikon radish
  • 4 1/2 tsp Ginger
  • 4 Scallions
  • 3 1/2 oz Shiitake-mushroom caps, fresh
  • 1 bunch Watercress

• Canned Goods

  • 6 cups Essential chicken stock

• Condiments

  • 2 tbsp Miso, white or yellow
  • 1 tbsp Tamari or soy sauce

• Pasta & Grains

  • 8 oz Udon noodles, dried

• Baking & Spices

  • 1 1/2 tsp Brown sugar, packed dark
  • 1 Salt, Coarse

• Oils & Vinegars

  • 1 Safflower oil
  • 1 1/2 tsp Sesame oil, toasted

• Beer, Wine & Liquor

  • 1 tbsp White wine, dry

Found on marthastewart.com