9/11 Soup

• FOR THE STOCK
• 1 quart good chicken stock
• 1 teaspoon Maggi Seasoning
• 12" piece of cheesecloth and string to bind it
• 1 pod star anise
• 1 dried Thai chili or 2 japones
• 2 cloves garlic, smashed
• 2 tablespoons dried lemongrass, or 1 of fresh
• 4 slices fresh ginger, 1/4" thick
• One dozen stems cilantro
• Handful of dried shitake mushrooms
• FOR THE SOUP
• All of the stock, aromatic bundle removed
• 10 ounce package of udon noodles
• Sesame oil
• Soy sauce and fish sauce to taste
• Chili oil
• Lime wedges for garnish

1. If you've never used Maggi Seasoning, please, oh please let this be your introduction. It is the magic ingredient that marries all the flavors here for ever and always. 1 teaspoon may seem insignificant, but trust me, it is in fact essential.rnrnBring the stock to a simmer in a soup pot. Tie up the aromatics, with the exception of the mushrooms, in the cheesecloth to make a sort of sachet-shaped bundle. Add it to the pot along with the dried mushrooms, and cover it. Simmer for 30-45 minutes, until stock is deeply flavored. Remove the sachet and discard. Leave the mushrooms in the stock.
2. Raise the stock to a boil. You can either leave the udon noodles slurpingly long or break them into user-friendly pieces and add them to the pot. Reduce heat to medium-high and cook until noodles are silken and tender, but not excessively soft, about 10 minutes.
3. Ladle into your favorite bowls. Give each a golden kiss with sesame oil, then let people season to taste with the soy and fish sauces, and some drops of chili oil. Don't forget the lime wedges. Inhale the goodness. Makes a lovely birthday celebration.

chicken, maggi seasoning, anise, chili, garlic, ginger, cilantro, handful, stock, noodles, sesame oil, fish sauce, chili oil

Taken from food52.com/recipes/20712-9-11-soup (may not work)