Hoku is Hawaiian for star, and because so many events in Hawaii are held outside in the evenings, this soup was created to complement the vast variety of other foods shared at potluck events. Of course any small pasta can be substituted, along with any meat, poultry, fish or tofu.
Prep Time: 20 minutes
Cook Time: 40 minutes
Serves: 6 (1 ½ cups each)
Per Serving: 220 calories, 4g fat, 18g carbs, 28g protein,3g fiber, 520mg sodium
NOTE: This recipe is OK for those on the LMD (Low Microbial Diet): Leave off the garnish & do not add seasoning after cooking.
Ingredients:
3 Tbsp cornstarch
4 14-oz cans reduced-sodium chicken broth
2 ribs celery, thinly sliced
3 medium carrots, peeled & thinly sliced
2 Tbsp grated fresh ginger root
¼ cup reduced-sodium soy sauce
1 tsp cayenne pepper, ground
½ tsp chili paste
¼ cup chopped fresh parsley
1 pound cooked chicken, diced
½ cup uncooked star pasta
Black pepper, optional, to taste
Cooking Directions:
- Dissolve the cornstarch in ½ cup cold water in a large stock pot. Add the broth, celery, carrots, ginger, soy sauce, cayenne, chili paste, and 2 cups water.
- Simmer 30 minutes. Add the parsley, chicken, and pasta; bring the soup to a boil.
- Garnish the soup with the green onions. Adjust the spiciness with black pepper or more cayenne, if desired.
Recipe from: The American Dietetic Association's "Cooking Healthy Across America"
