chicken noodle soup

 

Chicken Noodle Soup ~ My version! (serves approx 6)

For the soup:
5 dried shitake mushrooms, chopped
2 litres of water
5 chicken thigh fillets, cut into strips
1 packet of soba noodles (available at Woolworths or Coles)
Peanut oil, for cooking

8 spring onions, chopped into lengths of approx 4 cm
4 cloves garlic
Half cup organic soy sauce
4 large corn cobs, kernels removed (I prefer the ones unpeeled. They tend to be sweeter).
1/2 bunch coriander, roughly chopped

For the noodle seasoning:
6 tablespoons soy sauce
Sesame oil
Coriander, extra

Place shitake mushrooms in a bowl. Cover with water and soak for 30 minutes. Poach chicken in 2 litres of water until cooked through (about 10 minutes). Drain chicken and retain the water. This will become your 'stock.' Refrigerate the cooked chicken.

In a large pan heat the oil and saute the spring onions until lightly browned. Add the onion, mushrooms and soy sauce and cook for a further 5 minutes. Add the stock, soy sauce, corn, half of the coriander and bring to a simmer. Simmer, covered, for 20 minutes.

While your soup is simmering cook the noodles according to the instructions on the packet. Drain and divide into 6 bowls. Pour a dash of sesame oil, a tablespoon of soy sauce and a over each serving.

5 minutes before serving, place the chicken in the boiling soup to heat. Pour the hot soup over the noodles. Garnish with coriander.

** If (when!) you make this please let me know! I combined a few recipe ideas together (and added a few of my own) and the end result is, if I do say so myself, pretty damn fine!