CHICKEN AND GREEN TEA NOODLE SOUP

1 pound chicken thighs, skinned, boned and cut into 1-inch pieces
kosher salt and freshly ground black pepper
3/4 cup brewed green tea
6 ounces dry bean thread noodles
6 cups chicken stock or broth
2 slices fresh ginger, each about the size of a quarter, crushed
2 garlic cloves, crushed
1 Serrano chili, cut in half lengthwise up to the stem (leave the stem intact)
2 ounces oyster mushrooms, broken into small pieces
3 cups baby spinach leaves
1 tablespoon fresh mint leaves, very thinly sliced
1 tablespoon fresh cilantro leaves (for garnish)

Put the chicken in a bowl, season with salt and pepper and pour the tea over it. Cover and refrigerate 1 hour.

Put the noodles into a bowl, cover with boiling water and let soak until the noodles are softened, about 10 minutes. Drain thoroughly.

Pour the chicken stock into a medium pot, add the ginger, garlic, serrano, and mushrooms and bring to a boil over high heat. Reduce the heat to medium and simmer for 2 minutes.

Add the chicken and its marinade, simmer for 5 minutes, add the noodles and simmer 3 minutes more.

Stir in the spinach and when it is completely wilted, taste the soup and correct the seasoning. Use tongs to remove the ginger slices and the serrano.

Ladle into soup bowls, garnish with mint and cilantro and serve immediately.

Servings: 4-6 servings
Source: The Santa Rosa Press Democrat, September 30, 2004