Chicken, Shiitake and Rice Noodle Broth Bowls

There is a lot going on in that bowl

There is a lot going on in that bowl

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
  • Salt/pepper
  • 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.

 

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Chicken, Dinner, Food, Recipes, Soups and tagged , , , . Bookmark the permalink.

6 Responses to Chicken, Shiitake and Rice Noodle Broth Bowls

  1. A_Boleyn says:

    The first thing I did was look for the type of noodle you used. I’ve been wanting to make a rice noodle bowl for the last few weeks but just haven’t had the time to make a really flavourful broth. I hope to pick up some interesting mushrooms this long weekend and play in the kitchen. Thanks for the inspiration.

  2. Eva Taylor says:

    I was sure we’d be over soup by now because of the summer heat, but boy was I wrong! Last night temperature plummeted to 25F!!!! Brrrrr, I could sure use that soup now!

  3. Gosh, I love good bowl of chicken noodle soup, and this one is topping the charts right now πŸ™‚

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