Chicken Noodle Soup with Baby Bok Choy and Shiitake

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¿Cómo hacer Sopa de pollo y fideos con Baby Bok Choy y Shiitake?

Ingredientes de Sopa de pollo y fideos con Baby Bok Choy y Shiitake

1-1/2 Tbs. canola oil
4 cups diced (1/4-inch) carrot
2-inch piece fresh ginger, peeled and thinly sliced
1 or 2 fresh Thai bird chiles, cut into disks
Kosher salt 
3 quarts Homemade Chicken Broth or lower-salt chicken broth
3-1/2 to 4 cups shredded, cooked chicken
5 cups cooked-until-barely-tender ramen noodles, rinsed  
1/2 lb. baby bok choy, thinly sliced
8 oz. shiitake mushrooms, stemmed and sliced
1 to 3 Tbs. soy sauce
1 tsp. to 2 Tbs. white vinegar
1 tsp. to 2 Tbs. brown sugar
1/2 tsp. to 1 Tbs. sesame oil
Freshly ground black pepper
1/2 cup thinly sliced scallions for serving (optional)

Resumen de Preparación

A continuación un breve resumen para la preparación de Sopa de pollo y fideos con Baby Bok Choy y Shiitake.

Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the carrot, ginger, Thai bird chile, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes.

Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes

Stir in the reserved shredded chicken, ramen noodles, bok choy, and mushrooms. Simmer, stirring occasionally, until all are tender and the flavors meld, 10 to 15 minutes. 

Stir in 1 Tbs. of the soy sauce, 1 tsp. of the vinegar, 1 tsp. of the sugar, and 1/2 tsp. of the sesame oil. Taste, and add more soy sauce, vinegar, sugar, and sesame oil, a little at a time, until the soup has a nicely balanced flavor. Season with salt and pepper to taste. Garnish each bowl with a 1 Tbs. of the scallions, if you like.  

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