Description
A comforting and easy-to-make poached chicken noodle soup featuring tender poached chicken breast, fresh bok choy, bean sprouts, and egg noodles in a flavorful broth infused with ginger, garlic, star anise, and Chinese cooking wine.
Ingredients
Scale
Soup Stock Ingredients
- 1 chicken breast (up to 300g / 10 oz)
- 2 cups / 16 oz / 500 mls chicken stock
- 1 cup water
- 1 1/2 tbsp soy sauce
- 2 tsp sugar
- 1 1/2 tbsp Chinese cooking wine (or substitute with 2 tsp sherry or sake)
- 2 tsp ginger, minced
- 2 garlic cloves, minced
- 1 star anise
Vegetables and Noodles
- 3 bok choys (or 4 small ones)
- 1 cup bean sprouts
- 5 oz / 150 g fresh egg noodles
Garnish
- 1 scallion/shallot (light green and green part only, sliced)
- Fried Asian shallots
Instructions
- Prepare the Soup Stock: In a medium saucepan large enough to hold the chicken breast without crowding, combine the chicken stock, water, soy sauce, sugar, Chinese cooking wine, minced ginger, minced garlic, and star anise. Bring the mixture to a boil, then taste and adjust seasoning as needed.
- Poach the Chicken: Add the chicken breast to the boiling soup stock. Bring it back to a boil, then remove the pot from heat. Cover and let the chicken poach gently in the hot broth for 20 to 25 minutes. It can be left longer without overcooking.
- Slice the Chicken: Once poached, remove the chicken breast from the broth and slice into 1/4 inch (0.5 cm) thick pieces.
- Cook the Noodles: Prepare the fresh egg noodles according to package instructions, usually by soaking them in boiling water until just tender. Drain and set aside.
- Prepare the Bok Choy: Separate the leaves from the stems of the bok choy. Cut the stems vertically into approximately 1/3 inch (1 cm) wide strips.
- Cook the Vegetables in the Broth: Bring the broth (without chicken) back to a boil. Add the bok choy stems and boil for 30 seconds. Remove from heat and immediately stir in the bok choy leaves and bean sprouts so they wilt slightly without overcooking.
- Assemble the Soup: Place the cooked egg noodles in serving bowls. Top with the bok choy mixture, sliced poached chicken, then ladle the hot broth over all.
- Garnish and Serve: Finish by garnishing with sliced scallions or shallots and a sprinkling of fried Asian shallots for added texture and flavor.
Notes
- The chicken can be poached a day ahead and refrigerated, which allows the flavors to deepen.
- Substitute Chinese cooking wine with dry sherry or sake if unavailable.
- Adjust soy sauce and sugar to taste depending on the saltiness of your stock.
- Fresh egg noodles work best for texture but dried egg noodles can be used as a substitute.
- Leaving the chicken to poach longer will not overcook it, allowing for flexible timing.
