tour of asia chicken noodle soup
I call this tour of Asia because I used flavors from different parts of Asia. Broccoli rabe is used in many Chinese dishes, The star anise and cinnamon is used in Sechwan style cooking. The fish sauce is typically used in Japanese and Chinese dishes. The chili sauce is a Korean ingredient. Comes together delicious.
prep time
1 Hr
cook time
15 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 3 - chicken thighs
- 12 cups water
- 1/2 - shaoxing wine or saki
- 1/2 bunch broccoli rabe chopped
- 6 cloves garlic minced
- 2 tablespoons ginger minced
- 6 - green onions diced white and green parts separated
- 2 tablespoons korean sweet chili sauce
- 1 - star anise
- 1 - cinnamon stick
- 3 tablespoons sugar
- 1/4 cup fish sauce more or less to taste
- 4 ounces rice sticks
How To Make tour of asia chicken noodle soup
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Step 1Place the water in a large pot. Bring to a boil and place chicken thighs water with some salt. Boil skimming the foam off the top until the water has reduced by half. About an hour.
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Step 2Remove the chicken remove skin and cut the chicken into cubes. Set aside. Strain the chicken broth through a fine mesh strainer or cheese cloth.
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Step 3Add the ginger, fish sauce, garlic, sweet chili sauce, white parts of green onions wine, sugar, star anise, and cinnamon stick. Bring to a boil and let simmer 10 minutes.
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Step 4Meanwhile bring another pan of water to a boil. Remove from heat and add rice sticks and let sit to soften 6 or 7 minutes. Drain
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Step 5Remove star anise and cinnamon stick. Add broccoli rabe, green parts of green onions, noodles and chicken. Cook another 3 or 4 minutes.
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Step 6Ladle into bowls to serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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