Sunday, January 25, 2009

Asian Chicken Noodle Soup w/ Bok Choy

Here is a recipe that utilizes the Asian-inspired Chicken Stock from the last post (although any chicken or veggie stock will do). It is loaded with healthful ingredients to boost the immune system as well as the Spirit. I took the chicken that was poached during the stock making process and rubbed it with Peanut Oil and Chinese 5-Spice powder. I then put it under the oven broiler until the skin was crisped and golden brown (turning to cook both sides). I let the chicken cool then picked and diced the meat.

8-10 cups Chicken or Vegetable Stock
2 cups Sliced Mushrooms (Shitake, Crimini, Button, Portobello, Wood Ear, Oyster, etc.)
2.5 cups Diced Chicken, cooked
3 cups Bok Chop (or other Asian Green or Cabbage), Julienne
1 cup Carrot, biased-cut
2 tsp. Fresh Ginger, minced
2 Garlic Cloves, minced
2 tsp. Thai Chile (or Serrano), minced
3 Tbsp. Fish Sauce
1.2 Tbsp. Soy Sauce
1 Tbsp. Sesame or Chile Oil
1/2 tsp. Cracked Black Pepper
8 oz. Udon Noodles, cooked according to package directions (substitute any fresh or dried Asian Noodles)
Garnishes: Thin-sliced Scallion, Minced Fresh Chile, Julienne Cilantro, Julienne Kefir Lime leaf

In a large, heavy-bottomed stock pot bring the Chicken Stock to a boil. Add Ginger, Garlic, Carrot, Chile, Mushrooms, Soy Sauce, Sesame Oil, and Fish Sauce. Simmer for about 10 minutes. Add the Bok Choy and Chicken and continue cooking another 5 minutes. Finally add the cooked Udon and allow to cook an additional couple of minutes.

Portion the finished soup into individual bowls and garnish as you like. Season at the table with Soy Sauce, Sriracha and fresh Lime Juice. Enjoy!

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