Chicken Noodle Soup alla China

This recipe prepares that old comfort food classic, chicken noodle soup, with a Chinese twist. Not unlike your mom's recipe, but the aromatics and spices are East Asian, the noodles lo mein, the greens Chinese.

This soup is very light, but complex enough to serve as a meal. I absolutely love this dish—perhaps my favorite soup.

Chicken Noodle Soup alla China

Makes 6 servings.

Ingredients:

about 8 cups Chinese chicken stock (recipe)
reserved chicken meat (recipe)
8 ounces lo mein noodes
1 tablespoon sesame oil
2 shallots, sliced
one 4-inch piece of ginger, diced
2 red thai bird's eye chili peppers (prik ki nu), halved lengthwise
4 cloves garlic, minced
1 tablespoon gray salt
2 tablespoons brown rice vinegar
3 tablespoons soy sauce
2 stalks baby bok choy, chopped
1 cup broccoli rabe (rapini), chopped
2 scallions, green and white parts, sliced
6 tablespoons watercress, to garnish
6 tablespoons cilantro, to garnish
6 teaspoons toasted sesame oil, to garnish
sea salt, to taste
freshly-ground black pepper, to taste

Broccoli Rabe and Baby Bok Choy

Scallions, Watercress, Broccoli Rabe, and Baby Bok Choy

If your Chinese chicken stock is cold, place it and the reserved chicken meat in a large saucepan and bring to just a simmer. Keep warm.

Bring a medium saucepan of water to boil. Add the lo mein noodles and cook until tender but still firm, 2-3 minutes. Drain and rinse with cool water. Set aside.

Heat a dutch oven or heavy stockpot over medium heat. Add the sesame oil. Once hot, add the shallot and ginger. Cook for 2 minutes. Add the thai chili pepper. Cook until the shallot is tender and the ginger is soft and golden, about 2 more minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Season with salt and black pepper to taste.

Add the Chinese chicken stock. Raise heat to high and bring to a boil. Lower heat to a simmer. Add the gray salt, brown rice vinegar, and soy sauce. Stir well and let return to a simmer.

Simmering the chicken meat, lo mein noodles, baby bok choy, and brocolli rabe

Add the reserved chicken meat, reserved lo mein noodles, baby bok choy, and brocolli rabe. Cook until the baby bok choy and brocolli rabe are just beginning to become tender, about 3 minutes. Add the scallions. Taste and adjust salt and black pepper.

Ladled into a warm soup bowl

Ladle the soup into warm soup bowls.

Plated, garnished, and ready to serve

Garnish with watercress, cilantro, and toasted sesame oil. Pairs well with a spicy Alsatian Gewürztraminer.