Now this is a chicken noodle soup recipe I can get behind. Reconstituting the dried shiitakes directly in the soup allows you to capitalize on all that deep, earthy mushroom flavor, making the broth a captivating dark brown, swirling with umami. I like to add a little extra heat to mine at the table in the form of sambal oelek, an Indonesian chili paste that can be found in the Asian section of most markets, often near the Sriracha. I enjoy my noodles, chicken, and vegetables with chopsticks before picking up my bowl without shame and drinking the broth.
Ingredients
For the Chicken thighs
- 1½ pounds boneless, skinless chicken thighs
- 1 tablespoon Chinese 5-spice powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon vegetable oil
For the Soup: 3 Cloves Garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon sambal oelek
- 1 pound baby bok choy, sliced
- 1 cup dried shiitake mushrooms
- 1½ quarts (6 cups) chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 tablespoon toasted sesame oil
- 4 ounces thin rice noodles
For Serving
- Green onions, sliced
- Sriracha or additional sambal oelek
How to Make It
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To make the chicken thighs
- Pat the chicken thighs dry. In a small bowl, stir together the 5-spice powder, salt, and pepper. Sprinkle both sides of the chicken thighs with the spice mixture. In a Dutch oven, heat the vegetable oil over medium heat. Cook the chicken thighs for 8 to 10 minutes, turning once, or until seared on both sides and a thermometer inserted in the thickest portion registers 165°F. Transfer the thighs to a plate to rest, reserving the oil and juices in the pot. Cover the plate to keep warm. To make the soup
- Add the garlic, ginger, and sambal oelek to the pot and cook, stirring frequently, for 1 minute. Add the bok choy and mushrooms to the pot. Cover with the chicken broth. Stir in the soy sauce, sugar, and sesame oil. Bring the soup to a boil, reduce the heat to medium low, and simmer for 10 minutes, or until the bok choy and mushrooms are tender. Add the noodles to the pot, stir, and remove the pot from the heat. Let the noodles sit in the hot broth for 3 to 4 minutes, or until tender. Meanwhile, slice the chicken thighs. Serve the soup in bowls with the sliced chicken thighs and green onions on top and sambal oelek or Sriracha on the side.