Ginger Chicken, Shiitake, And Scallion Soup
- 6 green onions
- 2 teaspoons dark sesame oil
- 4 ounces shiitake mushroom caps, thinly sliced and divided
- 4 1/2 cups unsalted chicken stock (such as Swanson)
- 4 garlic cloves, peeled and crushed
- 3 star anise pods
- 1 (2-inch) piece peeled fresh ginger, crushed
- 4 (6-ounce) skinless, boneless chicken breast halves, cut into bite-sized pieces
- 2 ounces thin brown rice noodles (mai fun)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Cut white parts of green onions into 1/2-inch pieces; reserve green parts. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add white parts of green onions and 2 ounces sliced mushrooms to pan; cook 3 minutes or until browned, stirring occasionally. Add stock, garlic, anise, and ginger; bring to a boil. Boil 5 minutes. Add chicken to pan; reduce heat, and simmer 5 to 6 minutes or until chicken is done.
- Prepare noodles according to package directions; drain. Cut reserved green parts of green onions into 2-inch pieces. Add remaining 2 ounces mushrooms, cooked noodles, green parts of green onions, salt, and pepper to soup. Divide soup evenly among 4 bowls.
green onions, dark sesame oil, shiitake mushroom, chicken, garlic, anise pods, fresh ginger, skinless, rice noodles, kosher salt, freshly ground black pepper
Taken from www.myrecipes.com/recipe/ginger-chicken-shiitake-scallion-soup (may not work)