Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Chicken Noodle Soup with Baby Bok Choy and Shiitake

Scott Phillips

Servings: 6-8

If you have ever wondered what the savory flavor called umami is all about, try this soup, and you will understand. The range of amounts for the finishing touches for the soup (the soy sauce, vinegar, sugar, and sesame oil) is so you can customize it exactly how you like it.

Ingredients

  • 1-1/2 Tbs. canola oil
  • 4 cups diced (1/4-inch) carrot
  • 2-inch piece fresh ginger, peeled and thinly sliced
  • 1 or 2 fresh Thai bird chiles, cut into disks
  • Kosher salt 
  • 3 quarts Homemade Chicken Broth or lower-salt chicken broth
  • 3-1/2 to 4 cups shredded, cooked chicken
  • 5 cups cooked-until-barely-tender ramen noodles, rinsed  
  • 1/2 lb. baby bok choy, thinly sliced
  • 8 oz. shiitake mushrooms, stemmed and sliced
  • 1 to 3 Tbs. soy sauce
  • 1 tsp. to 2 Tbs. white vinegar
  • 1 tsp. to 2 Tbs. brown sugar
  • 1/2 tsp. to 1 Tbs. sesame oil
  • Freshly ground black pepper
  • 1/2 cup thinly sliced scallions for serving (optional)

Nutritional Information

      Calories (kcal) : 300
      Fat Calories (kcal): 80
      Fat (g): 9
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 4.5
      Cholesterol (mg): 30
      Sodium (mg): 1820
      Carbohydrates (g): 43
      Fiber (g): 4
      Protein (g): 15

Preparation

  • Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the carrot, ginger, Thai bird chile, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes.
  • Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes
  • Stir in the reserved shredded chicken, ramen noodles, bok choy, and mushrooms. Simmer, stirring occasionally, until all are tender and the flavors meld, 10 to 15 minutes. 
  • Stir in 1 Tbs. of the soy sauce, 1 tsp. of the vinegar, 1 tsp. of the sugar, and 1/2 tsp. of the sesame oil. Taste, and add more soy sauce, vinegar, sugar, and sesame oil, a little at a time, until the soup has a nicely balanced flavor. Season with salt and pepper to taste. Garnish each bowl with a 1 Tbs. of the scallions, if you like.  

Tip

If you made the chicken broth yourself, use the cooked meat from that bird; otherwise you can use the meat from a store-bought rotisserie chicken.

Reviews

Rate or Review

Reviews

  • cinmyrs | 01/27/2017

    1820 mg sodium per serving?

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Dijon, France (501)

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks