Chicken Noodle Soup with Baby Bok Choy and Shiitake

Chicken Noodle Soup with Baby Bok Choy and Shiitake
Photo by Scott Phillips


  • 1 or 2 fresh Thai bird chiles
  • ½ tsp. to 1 Tbs. sesame oil
  • 1 to 3 Tbs. soy sauce
  • 1 tsp. to 2 Tbs. white vinegar
  • 1 tsp. to 2 Tbs. brown sugar
  • 2-inch piece fresh ginger, peeled and thinly sliced
  • 5 cups cooked-until-barely-tender ramen noodles, rinsed
  • + 9 more ingredients
    • Freshly ground black pepper
    • 4 cups diced (¼-inch) carrot
    • 1-½ Tbs. canola oil
    • 8 oz. shiitake mushrooms, stemmed and sliced
    • Thinly sliced scallions for serving (optional)
    • Kosher salt
    • ½ lb. baby bok choy, thinly sliced
    • 3 quarts Homemade Chicken Broth or lower salt chicken broth
    • 3-½ to 4 cups shredded, cooked chicken

Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the carrot, ginger, Thai bird chile, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the broth and bring to a b...

View full recipe at Fine Cooking


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