The creamy goodness of this Asian-inspired chicken noodle soup is sure to cure what ails you. Tender pieces of chicken paired with ginger, garlic, and other seasonings, to create a layered and complex take on the classic dish. It will convert anyone into an instant soup lover, and makes the perfect comfort food, no matter the time of year!
Asian-Inspired Chicken Noodle Soup
TIME: 30 min
SERVING: 2 People
- 3 Slice Ginger
- 1 Medium Green Onion, Cut Into Sections
- 0.7 cup Broccolini
- to taste Salt
- to taste Black Pepper
- 【 For the noodles 】
- 3 cup All-Purpose Flour
- 1 cup Water
- 【 For the Soup Base 】
- 3 tbsp White Sesame Seeds
- 3 clove Garlic
- 2 tbsp Miso
- 1.5 tbsp White Sugar
- 0.25 tsp White Pepper
- 1.5 tsp Salt
- 0.5 cup Bonito Flakes
- 1 tbsp Sesame Oil
- 2 tbsp Soy Sauce
Debone the chicken legs. Separate the meat from the bones. Place the chicken meat skin-side down, score the meat and neatly trim off the sides. Season the chicken with salt and pepper to taste on both sides, let it marinate for 10 minutes.
Place the chicken bones in a medium-size pot and add in ginger, green onions and 1 ½ cup of water, Add the trimmed meat into the pot, and bring it to a boil. Skim off any fat and scum from the chicken stock, turn the heat to low and let it simmer for 30 minutes.
Add flour and 1 cup of water into a mixer, and beat at low speed until a dough is formed. Wrap the dough and let it rest for 10 minutes.
In a blender, add in white sesame seeds, ginger, garlic, miso, white sugar, white pepper, salt, bonito flakes, sesame oil, soy sauce and heavy cream. Blend until smooth, pour the mixture into a bowl and set aside.
On a clean surface, knead the dough until smooth then divide it into 2 equal pieces. Take a piece of the dough and flatten it into a round disk, then feed it through the pasta maker on the widest setting, fold the dough in half, and feed it through the smooth rollers again.
Fold the dough in half once more and dust both sides with flour, continue to feed the dough through the smooth rollers while going one setting thinner each time until the dough has reached your desired thickness. Then, transfer the crank onto the cutting accessory, and run the dough through your ideal cutting setting to make the noodles, repeat the process for the remaining dough. Dust the fresh noodles with a little flour and set aside.
Heat oil in a medium-size pan, and sear the marinated chicken over low heat, about 6 minutes for each side or until the chicken is golden brown and cooked through, remove and cut into slices.
Cook the noodles in a pot of boiling water for 60-90 seconds, blanch broccolini for 30 seconds and remove.
To assemble, ladle ⅓ cup of the miso soup base, and 1 cup of the chicken stock in a bowl. Add cooked noodles, sliced chicken, and broccolini. Garnish with green onions and enjoy.