INGREDIENTS
0.5 oz garlic, minced (about 4 medium cloves)
2.2 oz shallot, thinly sliced (about 1 large shallot)
0.6 oz ginger, grated
5 oz. carrot, julienned (about 1 large carrot)
3.5 oz fresh shiitake, sliced
14 oz. shirataki noodles, drained, or any other noodles
2 tbsp toasted sesame oil
Coarse sea salt
32 oz chicken stock or bone broth
2-3 cups shredded chicken or leftover turkey, or more quantity
15 oz. baby bok choy, halved or quartered (about 3 whole bundles)
2 tbsp fish sauce, or to taste
Half whole lime juice, or to taste
Garnish cilantro, chopped, optional
1-2 whole Jalapeno chili pepper, sliced, optional
INSTRUCTIONS
Prepare the garlic and shallot in one bowl. Ginger, carrot, and shiitake in another bowl. Prepare the noodles by following the package
instructions.
Preheat a medium to a large soup pot over low heat, when it feels warm, add the toasted sesame oil. Saute garlic, ginger, and shallot with 2 small pinches of salt until medium heat until fragrant, about 10 seconds.
Step 1 - how to make Asian chicken noodle soup
Add the ginger, carrots., and shiitake. Season with 2 small pinches of salt. Saute for about 2 minutes.
step 2 - saute shallot and carrots
Add the stock. Cover with a lid. Lower the heat to medium-low and bring it to a gentle simmer, about 4-5 minutes.
Step 3 Add the chicken stock
Add the cooked chicken or turkey and the bok choy. Simmer for another 1 minute or until the bok choy stems turn a deeper green color yet still crunchy. Add the noodles.
Step 5 - Add the noodles and the vegetables
Season with fish sauce to taste, one tablespoon at a time. Off heat, drizzle with lime juice and garnish with jalapeno and cilantro. Serve hot or warm.
