Chicken and Noodle Broth Bowls
Ingredients
Broth
- 6 cups chicken bone broth homemade or store-bought
- 1 tbsp fresh ginger grated
- 3 garlic cloves grated
- 2 tbsp soy sauce or tamari
- 1 tbsp fish sauce optional
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
Bowls
- 6 oz rice noodles or 3 cups cooked rice
- 4 large eggs
- 2 cups shredded cooked chicken rotisserie chicken works
- 4 baby bok choy halved
- 4 oz shiitake or cremini mushrooms sliced
- 3 scallions sliced
- chili crisp, sesame seeds and lime wedges to serve
Method
- Bring a small pot of water to a boil. Lower in the eggs and cook 6 1/2 minutes for jammy yolks. Move to ice water, then peel.
- Meanwhile, bring the bone broth, ginger, garlic, soy sauce and fish sauce to a simmer in a large pot. Simmer 5 minutes.
- Add the mushrooms and bok choy to the broth and simmer 2 to 3 minutes until the bok choy stems are just tender. Stir in the chicken to warm through.
- Cook the rice noodles according to the package, drain and rinse briefly.
- Turn off the heat and stir the rice vinegar and sesame oil into the broth. Taste and adjust with more soy sauce.
- Divide the noodles among 4 wide bowls. Add chicken, bok choy and mushrooms, then ladle the hot broth over.
- Top each bowl with a halved egg, scallions, chili crisp, sesame seeds and a lime wedge.
Notes
Viral crispy beef version: brown 1 lb ground beef hard in a skillet, add garlic, ginger, soy sauce and a pinch of sugar. For the broth, fry 2 tbsp red curry paste in oil, add a can of coconut milk and 1 cup chicken broth, and finish with lime. Serve over rice with cucumber and cilantro.
Meal prep: store broth and toppings separately up to 4 days. Reheat the broth until steaming before pouring.