Christina Toh's Chicken Soup
Servings: 4
Ingredients
- 8 ounces chicken thighs shredded
- 3 ounces bamboo shoots rinsed and drained
- 2 ounces ham or Canadian bacon do NOT omit!
- 4 leaves cabbage
- 2 ounces wood ear mushrooms
- reserved cooking liquid from the mushrooms
- 6 ounces rice stick noodles
- 5 T olive oil
- 8 shrimp medium, shelled and deveined
- 6 cups chicken stock
- 2 T rice vinegar
- 1 t salt
- 2 T tamari
- ⅛ t pepper
Instructions
- Soak rice sticks in a bowl of warm tap water for 5 minutes - Drain well and set aside.6 ounces rice stick noodles
- Soak the wood ear mushrooms - Break the mushrooms into bite-sized pieces and put them in a heat-proof bowl. Pour boiling water over the mushrooms and let them steep for at least 15 minutes. Reserve the cooking liquid.2 ounces wood ear mushrooms
- Sauté the ham with the bamboo shoots and the mushrooms - Sauté for only long enough for the ham to begin to brown slightly.3 ounces bamboo shoots, 2 ounces ham or Canadian bacon, 2 ounces wood ear mushrooms, 5 T olive oil
- Assemble the soup -Add the remaining ingredients except the rice noodles. Cook soup for 5 minutes.8 ounces chicken thighs, reserved cooking liquid from the mushrooms, 8 shrimp, 6 cups chicken stock, 2 T rice vinegar, 1 t salt, 2 T tamari, ⅛ t pepper, 4 leaves cabbage
- Add noodles - Cook until tender.6 ounces rice stick noodles
Notes
In lieu of the shredded chicken, Christina would toss in whole chicken wings or thighs. It took a bit longer to cook, but equally delicious.