Whole-Meal Chicken Noodle Soup, Chinese Style

Name: Whole-Meal Chicken Noodle Soup, Chinese Style
Yield: makes 4 servings
Ingredients: 6 cups chicken stock; 10 slices peeled fresh ginger; 2 garlic cloves, peeled and lightly crushed; 1 tablespoon peanut or vegetable oil; 1 teaspoon minced garlic; 1 1/2 cups chopped cooked chicken; 1 cup broccoli florets, no larger than 1 inch on any side; 1 pound fresh thin egg noodles (labeled “soup noodles” or “wonton noodle” or simply “noodles”); 2 tablespoons soy sauce, or to taste; 1 tablespoon sesame oil; 1/2 cup minced scallion

December 20, 2011

Fresh asian-style noodles are everywhere these days—even supermarkets—and they’re ideal for soups, because you can cook them right in the broth. It takes only a few minutes, and, unlike dried noodles, they won’t make the broth too starchy. Do not overcook the noodles; if you use thin ones, they’ll be ready almost immediately after you add them to the simmering stock. Start with canned chicken stock if you must, but don’t skip the step of simmering it briefly with the garlic and ginger, which will give it a decidedly Asian flavor.

Recipe notes

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