Whenever I’m running late with dinner, or feel slightly under the weather I make this quick mushroom, chicken and noodle soup.
It’s one of the easiest yet most delicious ways to enjoy the earthy flavours and various textures of Asian mushrooms, together with the traditional ‘healing’ properties of chicken broth.
For ease of preparation I like to use an already cooked free-range barbecue chicken, and the rest takes only minutes to cook.
Mixed mushroom, chicken and udon noodle soup
- 2lt water
- 1 medium barbecue chicken
- 1 tbsp sesame oil // peanut oil
- 3 springs of spring onions, chopped
- 4 choy sum // bok choy, chopped
- 1 packet of fresh mixed Asian mushrooms (shitake, shimeji, oyster and enoki)
- 4 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp dried ginger
- 1 bunch of dried udon noodles
- 6 snow peas, julienned
- coriander leaves to serve
Pick the breast and thigh meat off the chicken and shred with your fingers. Place chicken wings, skin, thigh and drumstick bones into a large saucepan, cover with water and bring to the boil.
Remove the bottom 1 inch off the enoki mushrooms and discard, slice all other mushrooms roughly. Heat oil in a large stockpot, add spring onions and fry until wilted. Add mushrooms and stir until they are lightly browned. Add choy sum // bok choy and stir.
Strain ‘chicken’ stock into the stockpot, discard bones. Add soy sauce, sugar, ginger and chicken and bring back to a boil. Add dried udon noodles and cook for about 10 minutes (or according to noodle package instructions).
Serve with julienned snow peas and chopped coriander. I sometimes also like to serve this with a fried egg on top, sunny side up.
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