Noodles & Pasta
Herbal Chicken Bone Broth with Soba Noodles
Description
Fresh soba noodles, hearty vegetables, and replenishing herbs come together in a soothing chicken bone broth.
Ingredients
- 8 dried whole shiitake mushrooms (1/2 ounce), rinsed and patted dry
- 2 tablespoons dried black wood ear mushrooms (about 10 small)
- 1 (3 1/2-pound) whole chicken, giblets removed
- 1/4 cup Shaoxing wine
- 4 scallions (about 2 ounces), root ends removed and scallions chopped
- 2 small (8-ounce) yellow onions, roughly chopped (about 2 cups)
- 1 (2-inch) piece fresh ginger, peeled and cut into 1/4-inch slices
- 4 fresh or dried bay leaves
- 15 small jujube dates (about 1 3/4 ounces)
- 1/3 cup dried goji berries
- 10 pieces sliced astragalus root (about 1/2 ounce)
- 6 slices whole angelica root (about 3/4 ounce)
- 1 teaspoon sea salt
- Noodle Soup
- 4 ounces uncooked soba noodles
- 2 tablespoons chopped scallions
- 2 teaspoons toasted sesame oil
- 1/4 cup shredded nori (dried seaweed)
- 2 tablespoons dried goji berries
- Soft-cooked eggs, sautéed leafy greens, roasted shiitake or wood ear mushrooms, and microgreens (optional)
- Fine sea salt or soy sauce, to taste
Directions
- Combine shiitake and wood ear mushrooms in a small bowl; add warm water to cover. Let soak until plump, about 1 hour. Drain, reserving soaking liquid. Set mushrooms and soaking liquid aside separately.
- Place chicken in a large bowl; pour wine over chicken. Place scallions inside cavity of chicken. Set aside.
- Combine onions and ginger in a large pot. Place chicken on top; add wine from bowl, bay leaves, mushrooms, and mushroom soaking liquid. Add enough water to cover chicken. Bring to a boil over high. Using a mesh skimmer, skim foam on surface of broth in pot. Reduce heat to medium-low, and simmer, uncovered, 2 hours.
- Add jujube dates, goji berries, astragalus root, and angelica root to pot, and stir to submerge in liquid. Cook broth mixture over medium-low, uncovered and undisturbed, until chicken is very tender and broth has reduced by about 2 cups, 45 minutes to 1 hour. Remove from heat.
- Remove chicken from pot, and transfer to a cutting board. Let rest until cool enough to handle, about 20 minutes. Remove and discard skin and bones; reserve all meat. Pour remaining broth mixture in pot through a fine wire-mesh strainer into a large heatproof pot, and discard solids. Stir in sea salt. Set bone broth aside.
