Chicken and Shiitake Noodle Soup

Serves 2-3

This soup is rich and nourishing and packed with adaptogentic superstars: ginger, garlic, and Shiitake. It feels endlessly adaptable and is equally delicious with ramen noodles, scallion, sesame and Chile crisp as it is with simple spaghetti, shredded carrots and lots of fresh parsley. Maybe best of all, it skips the store-bought broth! Instead, a quick broth is made with poached chicken thigh and aromatics, and still comes together in almost no time at all for a deeply satisfying soup. This recipe scales easily to feed a crowd.

Ingredients

for the broth

1 pound boneless, skinless chicken thighs

3 large garlic cloves, minced

2 inches fresh ginger, peeled and minced

1 small or half of a medium shallot, minced – or 1 bundle of scallions

2 teaspoons Kosher salt

1/4 teaspoon black pepper

5 cups water

for the flavor seasoning

2 Tablespoons rice vinegar

2 Tablespoons soy sauce or coconut aminos

1 Tablespoon toasted sesame oil

chili oil or crispy chili oil, to taste

Add in

4 ounces noodles- ramen, rice stick,or thin spaghetti

1/2 cup shredded or matchstick carrot

4 ounces Shiitake mushroom, sliced 1/4″ thick

minced fresh parsley, or cilantro and thinly sliced scallion

spinach, fresh basil- Thai or regular (optional)

extra chili oil, or sesame oil for drizzling, roasted sesame seeds (optional)

Directions

In a medium to large pot, combine the chicken thighs, garlic, ginger, shallots (or scallions), salt, pepper, and water. Bring to a boil, then reduce to medium-low and simmer covered for 15-18 minutes, stirring occasionally, until the chicken is tender and cooked through. Skim the surface of the broth if desired.

Prepare the flavor mixture: while the soup simmers, which together the rice vinegar, soy sauce, and toasted sesame oil in a small bowl. Add in the chili oil or crispy chili oil and set aside- this will be used to drizzle over the finished bowls of soup.

In a small pan over medium heat, add a drizzle of oil along with the Shiitake mushrooms. Cook, stirring occasionally until the mushrooms are softened and starting to brown in places. Season lightly with salt and pepper, remove from heat, and set aside.

Once the chicken is cooked, remove it from the broth with tongs and place it on a cutting board. Use two forks to shred the chicken into bite sized pieces and set it aside.

Add the noodles to the pot, and cook according to package directions until the noodles are tender. Add the shredded carrots, and spinach if using. Cook until tender. Gently stir in the reserved chicken along with any juices and the Shiitakes. Cook gently on low for a couple minutes to warm everything through and combine the flavors.

Divide the soup among serving bowls. Drizzle with the reserved seasoning sauce, and top with freshly chopped parsley, cilantro, sesame seeds, etc…. Enjoy!