Chinese Chicken Noodle Soup
Yields 1 Serving Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) 2 chicken thighs, bone in
6 cups water
3 T soy sauce
2 T dry Sherry
2 T oriental sesame oil
3 garlic cloves, minced
3 T tahini (sesame seed paste) or 2 T miso paste
2 T minced peeled fresh ginger
1 T sugar
1 T seasoned rice vinegar
1 1/2 t chili sauce, optional
4 cups chopped Chinese cabbage or green cabbage (from 1 head)
6 green onions, thinly sliced
3-4 ounces dried soba or udon noodles
1/2 cup chopped fresh parsley
Mushrooms, optional
1 Combine the chicken thighs and water in a soup pot. Bring to a simmer and poach for 20 minutes or until cooked through. Remove the chicken to cool.
2 Add the soy sauce, sherry, sesame oil, garlic, ginger, sugar, vinegar, cabbage and green onions to the pot and bring to a boil.
3 Add the noodles and boil.
4 Meanwhile, remove the chicken from the bone and add to the soup.
5 When noodles are tender, add the parsley and serve.
Ingredients 2 chicken thighs, bone in
6 cups water
3 T soy sauce
2 T dry Sherry
2 T oriental sesame oil
3 garlic cloves, minced
3 T tahini (sesame seed paste) or 2 T miso paste
2 T minced peeled fresh ginger
1 T sugar
1 T seasoned rice vinegar
1 1/2 t chili sauce, optional
4 cups chopped Chinese cabbage or green cabbage (from 1 head)
6 green onions, thinly sliced
3-4 ounces dried soba or udon noodles
1/2 cup chopped fresh parsley
Mushrooms, optional
Directions 1 Combine the chicken thighs and water in a soup pot. Bring to a simmer and poach for 20 minutes or until cooked through. Remove the chicken to cool.
2 Add the soy sauce, sherry, sesame oil, garlic, ginger, sugar, vinegar, cabbage and green onions to the pot and bring to a boil.
3 Add the noodles and boil.
4 Meanwhile, remove the chicken from the bone and add to the soup.
5 When noodles are tender, add the parsley and serve.
Chinese Chicken Noodle Soup
