Chicken Noodle Soup with Ginger, Shiitakes & Leeks

Chicken Noodle Soup with Ginger, Shiitakes & Leeks
Photo by Scott Phillips


  • Kosher salt to taste
  • 1 tsp. Asian chile paste
  • 5 bone-in chicken thighs (1-½ to 2 lb.), skinned, fat trimmed
  • ¾ oz. dried shiitake mushrooms (about 12)
  • 2 scallions, thinly sliced on the bias (about 1/3-cup)
  • 1 tsp. toasted sesame oil
  • Freshly ground black pepper to taste
  • + 9 more ingredients
    • ¼ cup mirin or rice wine
    • 2 Tbs. soy sauce
    • 1 Tbs. rice vinegar
    • 4 cups homemade or low-salt canned chicken broth
    • 2 tsp. peanut or vegetable oil
    • 3 Tbs. minced fresh ginger
    • 1 large or 2 small leeks (white and light green parts only), sliced into thin half moons and washed
    • 9 oz. fresh Chinese egg noodles
    • 3 cups water

Put the shiitakes in a bowl and cover with about 1-1/2-cups boiling water. Set a small plate or pot lid over the mushrooms to ensure they’re submerged, and soak until softened, about 20 min. Discard the mushroom stems and thinly slice the caps. Set a sieve lined with cheesecloth or a damp paper t...

View full recipe at Fine Cooking


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