Chinese Chicken Noodle Soup

 In

Chinese Chicken Noodle Soup

Yields1 Serving
 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.

Notes

Chinese Chicken Noodle Soup