Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 8 cups chicken broth
- 1 tablespoon vegetable oil
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 8 ounces dried Chinese egg noodles
- 2 cups sliced bok choy
- 1 cup sliced shiitake mushrooms
- 1/4 cup chopped green onions
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Soup bowls
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the ginger and garlic and cook for 1-2 minutes until fragrant.
2. Add the chicken strips and cook for 5-7 minutes until browned.
3. Pour in the chicken broth, soy sauce, rice vinegar, and sesame oil. Bring to a boil, then reduce heat and let simmer for 10-15 minutes.
4. While the soup is simmering, cook the egg noodles according to package instructions. Drain and set aside.
5. Add the sliced bok choy and shiitake mushrooms to the soup and cook for an additional 5-7 minutes until the vegetables are tender.
6. Add the cooked egg noodles to the soup and stir to combine.
7. Season with salt and pepper to taste.
8. Serve hot in soup bowls, garnished with chopped green onions.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking chicken and vegetables, simmer for soup
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 8g
Carbohydrates: 33g
Protein: 35g
Sodium: 1500mg
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp
- Bok choy can be substituted with spinach or kale
- Shiitake mushrooms can be substituted with button mushrooms or oyster mushrooms
Variations:
- Add sliced carrots or bell peppers for extra color and flavor
- Use udon noodles instead of egg noodles for a different texture
- Add a beaten egg to the soup for an egg drop effect
Tips and tricks:
- Slice the chicken thinly for faster cooking time
- Use low-sodium chicken broth to control the saltiness of the soup
- Add more vegetables for a heartier soup
Storage instructions:
Refrigerate leftover soup in an airtight container for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve soup in a large bowl with chopsticks and a spoon.
Garnishes:
Chopped green onions, cilantro, or sesame seeds
Pairings:
Serve with steamed rice or a side of dumplings.
Suggested side dishes:
Steamed vegetables or a side salad
Troubleshooting advice:
- If the soup is too salty, add more chicken broth or water to dilute the saltiness.
- If the soup is too bland, add more soy sauce or salt to taste.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Chinese chicken noodle soup is a popular comfort food in China and is often served during the colder months.
Flavor profiles:
Savory, umami, slightly sweet, and tangy
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
Related Categories
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Region: Chinese
Taste: Savory, Umami, Aromatic, Comforting, Spicy