Chinese Chicken Noodle Bowl
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Comfort soup, Chinese-style. Throughout Asia, chicken soup is regarded as a healing food, prepared for the sick and for pregnant women, much like the "Jewish penicillin" of the West.
INGREDIENTS
8 to 10 cups chicken broth
1 piece fresh ginger, 1-inch long, thinly sliced
3 garlic cloves, sliced
2 tablespoons dry sherry
2 to 3 teaspoons soy sauce
Salt
1/2 pound fresh Chinese egg noodles or dry vermicelli
Asian sesame oil
2 cups diced or shredded cooked chicken
4 cups chopped greens, (bok choy, Chinese broccoli, Chinese musard greens, kale)
1 (14-ounce) can baby corn, drained and cut into bite-size pieces
3 scallions, white and tender green parts, slicedCombine the broth, ginger, garlic, sherry, and 2 teaspoons soy sauce in a large soup pot. Bring to a boil, reduce the heat, and simmer, uncovered, for 40 to 60 minutes, until the soup is fully flavored with the ginger and garlic.
While the soup simmers, bring a large pot of salted water to a boil. Cook the noodles in the water until just tender. Drain and toss with a few drops of sesame oil. Keep warm.
Remove the ginger and garlic from the soup with a slotted spoon. Discard. Season to taste with more soy sauce and salt, if desired. Add the chicken, greens, and baby corn. Simmer for about 15 minutes, until the greens are tender.
To serve, divide the noodles among the soup bowls. Pour in the soup, sprinkle with the scallions, and serve immediately.
Makes 4 to 6 servings