Glass Noodle Soup
Try this Glass Noodle Soup, featuring succulent chicken, crisp Pak Choy, and savory Enoki mushrooms, all swimming in a rich broth infused with dashi and soy.
Equipment
- Airfryer optional, chicken can also be pan-fried
Ingredients
- 200 gr Mung Bean Noodles
- 2 Chicken thighs with the skin on, deboned
- 1 Pak Choy ends trimmed and leaves opened
- 100 g Enoki Mushrooms ends trimmed
- 2 Scallions white and greens separated
Soup Broth
- 1 tsp Ginger
- 4 cups Chicken Broth
- 1 1/2 tbsp Mirin
- 2 gr Dashi Powder
- 1 tsp Sesame Oil
- 1 1/2 tbsp Light Soy Sauce
- 1/2 tbsp Dark Soy Sauce
Instructions
- Season the chicken thighs with pepper and a splash of soy sauce.
- Air fry the seasoned chicken thighs for about 18 minutes at 190 degrees Celsius (375 degrees Fahrenheit) or until they are cooked through and crispy on the outside. Once cooked, remove from the air fryer and shred the chicken into bite-sized pieces using a fork. Set aside.
- Wash, trim and open the Pak Choy.Slice the white parts of the scallions thinly and set aside the green parts for garnish later.
- In a pot, combine the chicken broth, ginger, mirin, dashi powder, sesame oil, light soy sauce, and dark soy sauce and white parts of the green onion.Bring the broth to a simmer over medium heat.
- In a pot of boiling water, cook the glass noodles according to the package instructions. Once cooked, remove the noodles from the pot and set aside. Then, add the Enoki mushrooms and Pak Choy to the same pot of boiling water. Cook for about 1-2 minutes until just wilted. Drain the vegetables and set aside.
- To assemble the soup, divide the cooked glass noodles among serving bowls. Top with the shredded chicken, blanched Pak Choy, and Enoki mushrooms.Ladle the hot soup broth over the noodles and garnish with the sliced green parts of the scallions.Serve hot and enjoy your delicious Glass Noodle Soup!