Recipe: Chicken, Egg Noodle and Black Mushroom Soup

Chicken, Egg Noodle and Black Mushroom Soup

1 cooked chicken carcass + 1 chicken leg
8 black mushrooms
3 cm (1") piece of fresh ginger
1/2 tsp. chili paste
1 packet of egg noodles
3 onions
3 cloves
3 star anise
2 green onions
8 sprigs of fresh cilantro

For serving:
2 lemons,
nuoc mam (fish sauce)

Method:
Place 4 liters of water into a large pot; add the chicken carcass and leg, the unpeeled ginger, halved widthwise, 1 onion, the cloves, star anise and black mushrooms, and cook over medium heat for 2 hours.

Gently remove the carcass and chicken leg using a skimmer or slotted spoon.

Cook the noodles in the broth. If the liquid has reduced too much, add a little more water without diluting the stock too much.

Bone the chicken, remove all the remaining meat from the carcass and the leg and place them into bowls.

Using a skimmer or tongs, divide the noodles and mushrooms among the bowls, then add the broth. Serve immediately with halved lemons. Guests can season their soup to taste with fresh lemon and nuoc mam (fish sauce).

4 servings
Source: Flavors of China