This is the kind of chicken noodle soup I can get into. It's warming and comforting, with hunks of chicken meat and slinky noodles suspended in a rich stock. But this isn't some bland rendition. No, this soup is imbued with the haunting aroma of star anise and cinnamon, and tickled by the numbing sensation of Sichuan pepper. A sprinkling of chopped chile completes this assertive bowl of soup, which comes together surprisingly fast.
It's another great recipe from Appetite for China. Leeks and mushrooms make up the base, with some soy sauce and rice wine adding a nice depth. But it's the spices that really set the broth apart. Though it tastes remarkably complex, if you have some leftover roast chicken, this meal can be whipped up in less than 30 minutes.
- 1 leek, cleaned, ends trimmed, hard green parts discarded, and thinly sliced
- 4 shiitake mushrooms, stems removed, thinly sliced
- 4 cups chicken stock
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon rice wine
- 1 stick cinnamon
- 1 whole star anise
- 1 teaspoon ground Sichuan pepper
- ¼ teaspoon freshly ground black pepper
- 8 ounces Chinese noodles (fresh egg noodles or lo mein)
- ¼ pound roasted chicken, shredded
- 1 jalapeno, stemmed, seeded, and finely chopped
Bring large pot of water to a boil. Meanwhile, Pour oil into medium-sized saucepan set over medium heat. Add leeks and mushrooms. Cook until leeks are soft, about four minutes.
Add chicken stock, soy sauce, rice wine, cinnamon, star anise, Sichuan pepper, and black pepper. Turn heat to high and bring to boil. Reduce heat to medium-low, and simmer for five minutes.
Meanwhile, add noodles to large pot of boiling cook for exactly one minute less than instructions on packaging say. When timer goes off, drain noodles and transfer to saucepan. Add shredded roast chicken and cook for one minute.
Serve soup in large bowls with garnish of chopped jalapenos to taste.