On a rainy winter night which has not happened much this year, I decided on making big bowls of steaming hot soup. It had all the components of a standard chicken noodle soup, but with a special Asian twist. I used lots of fresh grated ginger, soy sauce, miso paste and lo mein noodles.This soup could be easily made without chicken if desired, some of the ingredients like miso, bonito and lo mein can be found at better stocked or Asian markets.
2 whole organic chicken legs, skinless
1/2 onion, sliced thin
3 carrots, sliced
3 celery stalks, sliced
2 clove garlic, sliced
1 knob peeled ginger, grated
1 quart water
1 tablespoon dark miso paste
1 big pinch bonito flakes
1 tablespoon soy sauce
6 oz dry lo mein noodles, precooked
chopped cilantro and scallions for garnish
1. Make a broth with the chicken, water, soy sauce, bonito, miso, simmer till chicken is tender.
2. Remove chicken and shred the meat, strain broth.
3. Saute the vegetables, add the broth and return the chicken to the pot, simmer 20 minutes.
4. Divide the noodles into four preheated bowls, ladle the soup over and add garnish.
Note: Other soup options could be using crisp bean sprouts, fresh basil and chili sauce.
Yield = 4