Bowl of Chicken Noodle Soup
(click to enlarge)

Chicken Noodle Soup


China
Makes:
Effort:
Sched:
DoAhead:  		 6 soup
**
30 mins
Most		 A very popular soup and adaptable to what you have on hand. In the photo the noodles are a bit green because they're wormwood (mugwort) flavored noodles from a Korean market.

5
8
4
7
3
1
1
1
4
1/2

oz
oz
oz
oz
T
T
T
c
t
Black Mushroom
Noodles, fresh (1)  
Bamboo Shoots
Chicken meat (2)
Ham (3)
Oil
Soy Sauce
Rice Wine
Stock (chicken)
Salt
Prep   -   (35 min - 25 min work)
  1. Soak MUSHROOMS 30 minutes in warm water. Stem and shred.
  2. Bring plenty of Water to a rolling boil over high flame, sprinkle NOODLES into the water and stir well to separate strands. When the water comes back to a boil, turn the heat down a bit and let it boil for another 4 minutes. Strain out the noodles and rinse them well with cold water so they don't stick (Chinese way) or tumble them with a few drops of oil (my way). Drain and set aside.
  3. Shred BAMBOO SHOOTS and mix with Mushrooms.
  4. If using raw CHICKEN cut into slivers and parboil 2 minutes. Drain and set aside. If cooked, just tear it into shreds (see Note-2).
  5. Shred HAM and add to Chicken.
Run   -   (15 min)
  1. Heat Oil in a heavy bottomed pot and stir in Mushroom mix. Fry stirring for a couple of minutes.
  2. Stir in Soy Sauce and Rice Wine, then Stock and Salt. Bring to a boil and simmer 2 minutes.
  3. Stir in Chicken mix, bring back to a boil and simmer 5 minutes (less if using cooked chicken).
  4. Stir in Noodles and simmer until done - 2 to 5 minutes depending on the noodles.
  5. Serve hot with both spoons and chopsticks (for handling the noodles). Use tongs to transfer noodles to individual bowls, then a ladle for the liquid.
NOTES:

  1. Noodles:

      Fresh noodles can be made at home or found in the refrigerated section of Asian markets and some supermarkets. I avoid those dyed yellow for soup. I've had good luck with the fairly firm hanks sold in Korean markets.

  2. Chicken:

      The weight given is for boneless uncooked. In China cooked chicken would likely be used. If you have cooked chicken use 5 ounces and tear it into shreds.

  3. Ham:

      The Chinese prefer dry cure (Virginia / country) ham, because it's close to what they use in China. Asian markets sell it in individual thick slices but its not much available in supermarkets. I have used the lean part from smoked bacon ends and pieces, cut up smoked sausages and regular ham, all with good results. The photo example was made with smoked sausages.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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