Sometimes, noodles are a requirement to satisfy. This recipe satisfies the noodle craving. I use Sanuki Udon because I enjoy the thicker noodles but any egg noodle will do. I have seen some use spaghetti noodles (ew). This is an exceptional soup for an autumn afternoon. I have been known to fill a thermos and enjoy it in the park on a nice day.
Noodle Soup
Broth
· 3 cups chicken stock/broth, low sodium (best quality. Avoid powder or bullion cubes)
· 2 garlic cloves , smashed
· 1.5 cm / 1/2" ginger piece, cut into 3 slices (optional, but highly recommended)
· 1 1/2 tbsp light soy sauce , (all purpose soy sauce is acceptable)
· 2 tsp sugar
· 1 1/2 tbsp chinese cooking wine (Dry Sherry is an excellent substitute. Otherwise, Japanese cooking sake or mirin are adequate. if you use Mirin, eliminate the sugar.)
· 1/4 – 1/2 tsp sesame oil, toasted is preferred(optional)
For toppings and noodles
· 180g / 6oz fresh egg noodles ( or whatever noodle you prefer. My preference is Sanuki Udon, a Japanese noodle but I love them.)
· 2 large bok choy or other vegetables of choice (use any blanchable veg will work)
· 1 cup shredded cooked chicken (or other protein of choice)
· 1 scallion / shallot, green part only finely sliced (optional garnish)
Instructions
Place Broth ingredients in a saucepan over high heat. Place lid on, bring to simmer then reduce to medium and simmer for 8 – 10 minutes.
Meanwhile, cook noodles according to packet directions.
Cut bok choy in half (for small / medium) or quarter (for large). Wash thoroughly.
Either cook the bok choi in the broth in the soup broth OR noodle cooking water for 1 min (if noodles required boiling).
Pick garlic and ginger out of soup.
Place noodles in bowls. Top with chicken and bok choy. Ladle soup into bowl, garnish with green onions.
Great served with chilli paste or fresh chillis.
Each alternate ingredient can make subtle, but noticeable changes to the flavor of the soup. Experiment and discover your favorite combination.
Nice!
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