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Asian chicken noodle soup
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Prep Time:
15 minutes
Cook Time:
130 minutes
Total Time:
145 minutes
Elevate chicken soup with Asian flavors, mushrooms, and bok choy.
Ingredients:
  • 1.3kg whole chicken, patted dry
  • 6 green shallots, trimmed, cut into 5cm lengths, plus extra, thinly sliced, to serve
  • 50g piece fresh ginger, thickly sliced
  • 4 garlic cloves, crushed
  • 4 star anise
  • 1 cinnamon stick
  • 125ml (1/2 cup) light soy sauce
  • 125ml (1/2 cup) Chinese cooking wine
  • 125g dried egg noodles
  • 150g fresh shiitake mushrooms
  • 150g oyster mushrooms, cleaned, halved if large
  • 1 bunch pak choy, trimmed, leaves separated
  • 1 long fresh red chilli, thinly sliced
Instructions:
  • In a large heavy-based saucepan or stockpot, combine chicken, shallot, ginger, garlic, star anise, cinnamon, soy sauce, wine, and 3L (12 cups) cold water. Bring to a boil over medium-high heat, then simmer gently for 2 hours, skimming the surface occasionally, until chicken is very tender.
  • Gently move the chicken to a bowl and let it cool. Shred the chicken, removing skin and bones. Pour the soup through a strainer into a large bowl, removing the solids.
  • Transfer the soup back to a clean saucepan and gently simmer over medium heat. Stir in noodles and mushrooms, cooking for 4 minutes until tender. Add the chicken back in, then mix in pak choy and cook for 3 minutes until wilted.
  • Pour the soup into bowls and garnish with chili and extra sliced shallot.

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