There are store-bought and homemade chicken noodle soups, and now add Asian ingredients for...
鶏ヌードル吸物 (Japanese)
/chikin'nūdorusūpu/
鸡汤面 (Chinese)
/jītāng miàn/
Serves 6
about 1/2 cup (120 ml) dried shiitake mushrooms or mixed organic mushrooms
6 cups (1450 ml) organic chicken stock*
4 ounces (110 ml) rice noodles
3 Tbs. (45 ml) olive oil
1 tbs. (15 ml) granted ginger
2 tsp. (10 ml) minced garlic
8 scallions: white parts finely chopped and green parts sliced crosswise
1 pound (450 g) bok choy: white parts cut in halves and again sliced crosswise; green parts thinly sliced crosswise
3 Tbs. (15 ml) soy sauce (or liquid amions-gluten free)
3 cups (720 ml) chopped or shredded cooked organic or free range chicken
chopped cilantro, parsley, basil, or mint leaves for garnish
chili-garlic sauce for garnish
organic lime wedges for garnish
optional Asian vegetables:
二 2. Bring to a boil, then remove from the stove. Let it sit about 30 minutes.
三 3. Saving the stock, remove the mushrooms, chop them, and set aside.
四 4. Cook the noodles as directed on the package, drain, rinse, and set aside.
五 5. Heat the oil in a saucepan on medium.
六 6. Add the ginger, garlic, and white parts of the scallions. Cook about 3 minutes.
七 7. Add the white parts of the bok choy and cook for 3 minutes. (Adjust cooking time for any of the optional Asian vegetables.)
八 8. Add the reserved mushroom stock, mushrooms, 3 cups (725 ml) of chicken stock, bok choy greens, soy sauce/aminos, and chicken.
九 9. Simmer about 2 minutes.
十 10. Serving:
optional Asian vegetables:
- azuki or mung beans
- chopped Chinese or ching-chiang cabbage
- chopped celery or carrots
- chopped Chinese leeks or regular leeks
- peeled and chopped kohlrabi or Japanese daikon radish
- snow peas
- chopped turnip
二 2. Bring to a boil, then remove from the stove. Let it sit about 30 minutes.
三 3. Saving the stock, remove the mushrooms, chop them, and set aside.
四 4. Cook the noodles as directed on the package, drain, rinse, and set aside.
五 5. Heat the oil in a saucepan on medium.
六 6. Add the ginger, garlic, and white parts of the scallions. Cook about 3 minutes.
七 7. Add the white parts of the bok choy and cook for 3 minutes. (Adjust cooking time for any of the optional Asian vegetables.)
八 8. Add the reserved mushroom stock, mushrooms, 3 cups (725 ml) of chicken stock, bok choy greens, soy sauce/aminos, and chicken.
九 9. Simmer about 2 minutes.
十 10. Serving:
- divide the noodles among 6 bowls
- ladle the soup over them
- garnish with fresh herbs and scallions greens
- serve with chili-garlic sauce and lime wedges on the side
* chicken stock from the store or make your own: http://veggiefernandezs.blogspot.com/2014/11/chicken-stock.html
-modified from "The Asian Reporter"
