This is a fantastic light soup that is perfect for lunch, a snack or a first course.
Yes, it is basically what ramen should be.
Chicken and Mushroom Noodle Soup
- 2 chicken breasts deboned, skinned and sliced into thin strips 2″ long
- 2 tsp soy sauce
- 2 tbsp miso paste
- 1 lime
- 2 tbsp ginger finely chopped
- 2 cups shiitake caps sliced thin
- 1/2 cup dried oyster mushrooms
- 1/2 cup dried shiitake mushrooms
- 1 sheet seaweed
- 6 cups cold water
- 1 lb rice noodles
- 4 green onions diced fine
- 2 tbsp cilantro chopped roughly
- 2 tbsp vegetable oil
In a large stockpot cover dried mushrooms and seaweed with cold water and let soak overnight. Mix juice and zest from lime with miso paste and soy sauce until smooth. Combine with chicken and marinade 30 minutes. Bring seaweed to a boil and then simmer stock for 20 minutes. Let cool slightly then strain solids from liquid and squeeze as much liquid from them as possible. Set aside half the reconstituted mushrooms and chop into fine dice. In a large bowl cover the rice noodles in boiling water and let soak until cooked. In a large stock pot heat vegetable oil over medium heat. Saute diced mushrooms and ginger until they begin to brown. Add chicken and marinade and cook until chicken is done. Add fresh shiitake and strained stock, bring to a boil and then simmer for 15 minutes. Season with salt and pepper. Spoon cooked noodles into large bowls, cover with soup and serve topped with cilantro and green onion.