Worked this out in an all-nighter, but the weather was awesome, and I had all the test kitchen windows open, letting in those fragrant night breezes.
This recipe is all about the broth. I wanted something that would change up a nice comfy bowl of chicken noodle soup, but that would be easy to make, and in the process give the broth some Asian flavor notes.
Totally easy/peasy to make, and infinitely customizable with what you have on hand.
Nutrition Information is located at the bottom of the recipe.
So, you ready… Let’s get into the kitchen.
2 mediumchicken thighs, boneless, skinless
3 cchicken stock, not broth
2 clovegarlic, finely minced
1 largedried bay leaf
1 1/2 Tbspdry sherry, mirin, or sake
1 1/2 Tbsptamari sauce, or liquid aminos
2 tspgranulated sugar
1 tspginger powder
1/2 tsptoasted sesame oil
ADDITIONAL BROTH ITEMS
1 – 2 tsplemon juice, freshly squeezed
·veggies, if frozen, defrost before using
·soft boiled egg
How to Make East-Meets-West Essentials: Chicken Noodle Soup
To make this recipe, you will need a soup pot large enough to hold all of the ingredients, and a pot to boil the noodles.
Not a Fan of Alcohol?
You really need something like my recommended liquors, or the broth will taste a bit on the flat side.
However, if you still need a substitute, try adding about a teaspoon of oyster, hoisin, or fish sauce.
FYI: No matter what anyone tells you, when you use alcohol in a recipe it will NOT completely burn off. It might be a teeny/tiny amount, but it will be there. So, if your reason for not drinking alcohol is on the religious side, then NEVER use it in a recipe.
No Chicken Stock?
Not everyone keeps frozen containers of homemade chicken stock in their freezers (really???), so use what you have. If you have cans or boxes of store-bought chicken stock or broth, go for it. Hopefully it will be low sodium.
In a major pinch I have been known to use, Better Than Bouillon; however, I am afraid to look at the label and see what is in it 🙂
No worries, use beef, or pork, this would even work with a good solid white fish, or shimp; however, I have not gone in that direction yet.
Or just leave out the protein and pile in the veggies.
Timing is Everything
We can have up to four things going here:
1. The broth base.
2. The protein (I am using chicken).
3. The veggies.
4. The noodles.
And each one of these require a particular cooking time.
The goal is to have everything ready at the same time. We will be cooking the noodles in a separate pot, and everything else will cook in the soup pot with the broth.
Later in this recipe, I have a sample chart that describes how you cook things so that they finish at the same time.
Not really rocket science… or is it 🙂
What is Nutritional Yeast?
It is an inactivated form of yeast commonly used to leaven bread. In other words: Dead Yeast.
Dried nutritional yeast is a versatile seasoning to keep right next to the salt and pepper. Shake a dusting on toast or a bagel, use it to flavor popcorn, add it to soups before serving, replace the classic Parmesan sprinkle on a plate of pasta.
Vegan-adapted recipes use nutritional yeast to add creaminess to sauces or to replicate traditionally cheese-laden dishes such as mac and cheese, au gratin potatoes, or Italian-style pasta casseroles.
What Does It Taste Like?
The words "nutty" and "cheesy" appear in nearly every description of nutritional yeast, yet the flavor does not replicate those ingredients exactly. It adds umami, that savory background note often referred to as the fifth taste, and similarly to salt, enhances the overall savories of a dish, although it contains almost no sodium.
For this recipe about a teaspoon is all you would need.
This recipe is designed to serve two people, so include enough noodles for both of you. As to the type of noodles, the choice is up to you, egg noodles, rice noodles, pasta noodles, flat or round; even ramen. I used some regular spaghetti noodles, and it came out quite nice.
Here are some suggestions for the noodles. The weights indicate the serving size for an average adult.
• Fresh noodles, about 3 – 4 ounces (85 – 113g)
• Dried noodles, about 2 ounces (57g)
• Ramen noodles, 1 package
Pretty much everything is okay for a soup like this. You could stay traditional with carrots, celery, onions, peas, broccoli, the lot, or you could go more Eastern and toss in some bok choi, pak choi, or choy sum.
Andy’s Rule, if you like it, chuck it in the pot.
Gather your ingredients (mise en place).
Add all of the broth ingredients (including the chicken, but not the lemon juice into a soup pot and turn the heat to medium.
If you have a kitchen timer set it to 20 minutes, but do not turn it on yet.
Stir until the broth comes up to a boil, reduce to a simmer, turn on the timer, and follow the chart in the next step.
My chart is set to the cooking times for the chicken, noodles and veggies that I am using.
• Chicken poaches in 20 minutes.
• Noodles cook al dente in 11 minutes.
• Veggies cook in 5 minutes.
Step 1: Continue to stir and simmer the broth.
Step 2: At 7 minutes in, bring the noodle water up to the boil.
Step 3: At 10 minutes in, add the noodles to the boiling water.
Step 4: At 16 minutes in, add the veggies to the simmering broth.
Step 5: At 20 minutes in, remove the chicken thighs and shred or slice.
Fish out the bay leaf, and then brighten up the broth by the addition of 1 – 2 teaspoons of freshly squeezed lemon juice.
Divide the noodles between two bowls.
Place half the shredded/sliced chicken on top.
Ladle some broth and veggies on top.
As you can see from the photo, I did not use any veggies.
At this stage of recipe development, I was more concerned with the flavor of the broth.
Serve while nice and hot, possibly with some crusty bread and a small side salad. Enjoy.
Keep the faith, and keep cooking.