RCI-ND.004.0032.001
Tai Chicken Noodle Soup
This is an authentic, 'home-style' dish served in Taiwanese homes. You can vary the easy-to-buy ingredients however you want to yield as many servings as you want. Try adding a couple of tablespoons of whole kernel corn.
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- 4 ounces
- 1 unit
- shiitake Mushrooms6 unitsliced
- green onions2 unitchopped
- skinless1 unitboneless Chicken breast half
- 2 unit
Method
1
Bring a large pot of salted water to a boil and cook the dry Chinese noodles according to package directions until al dente, then drain and set aside.
2
While the noodles cook, slice the chicken breast half into thin bite-sized pieces for quick, even cooking.
3
In a separate pot, bring the chicken broth to a gentle simmer over medium-high heat.
5 minutes
4
Add the sliced chicken breast pieces to the simmering broth and cook until no longer pink in the center, about 5-7 minutes.
6 minutes
5
Stir in the sliced shiitake mushrooms and continue simmering for another 3-4 minutes until softened.
3 minutes
6
Pour the beaten eggs slowly into the simmering broth while stirring gently to create delicate egg ribbons, about 1-2 minutes.
7
Divide the cooked noodles among 4 bowls and ladle the hot chicken broth mixture with chicken and mushrooms over the noodles.
8
Garnish each bowl generously with chopped green onions and serve immediately while hot.