If this isn’t the most comforting recipe, then I don’t know what is. It hits all the right notes on a cold night, and it’s a full meal in a bowl. Enjoy!
Asian Chicken-Noodle Soup
- Cooking and Prep: 40 m
- Serves: 2
Prepare the Soup
Generously season the chicken with salt and pepper on all sides.
Heat the oil in a heavy-bottomed pot over medium heat. Sear the chicken for about two to three minutes per side, in batches, until golden brown and cooked through. Put the chicken on a small plate and set aside.
Add the mushrooms to the pot and sauté for three minutes in the same oil. Scrape up the brown bits from the bottom of the pot.
Add the dashi stock, chicken stock, garlic, ginger, soy sauce, and mirin. Cover the soup. Turn heat to medium-low and allow it to simmer for a few more minutes.
Cook noodles according to package instructions. Divide the noodles between two bowls, ladle the soup on top, and garnish with sliced scallions.
I highly recommend getting kombu, which is a kind of seaweed that allows you to create your own dashi stock. It adds tremendous depth of flavor and all the umami in the world. All you need to do is pour two cups of water into a bowl or pot, put a piece of kombu into it, and let it sit like that for as long as you can. No heat necessary. When you’re ready to start cooking, remove the kombu from the liquid and discard. Use the liquid as your dashi stock. I usually start the soaking process in the morning, but even a couple hours ahead is good too.
If you don’t have kombu, you can sub two cups chicken stock for the dashi stock.
Props and Styling by Bassie Parnes
Photography by Hudi Greenberger