Asian Chicken-Noodle Soup

If this isn’t the most comforting recipe, then I don’t know what is. It hits all the right notes on a cold night and it’s a full meal in a bowl. Enjoy!

Serves 2

• 2 pargiyot (deboned chicken bottoms), cleaned and cut into bite-sized pieces
• salt and pepper, to taste
• 2 Tbsp vegetable oil
• 1 oz (30 g) dried shiitake mushrooms, rehydrated, or 3 oz (90 g) regular, sliced
• 2 cups fish-free dashi stock (or chicken stock)
• 2 cups chicken stock
• 2 tsp grated (or very finely minced) garlic
• 2 tsp grated (or very finely minced) ginger
• 2 Tbsp low-sodium soy sauce
• 2 tsp mirin
• 7 oz (200 g) noodles, such as Gefen Japanese style
• 2 scallions, sliced on a diagonal

Generously season the chicken with salt and pepper on all sides. Heat the vegetable oil in a heavy-bottomed pot on medium heat. Sear the chicken about 2–3 minutes per side, in batches, until golden brown and cooked through. Put the chicken on a small plate and set aside.

Add the mushrooms to the pot and sauté for 3 minutes in the oil leftover from the chicken. Scrape up the brown bits from the bottom of the pot. Add the dashi stock, chicken stock, garlic, ginger, soy sauce, and mirin. Cover the soup. Turn heat to medium-low and allow it to simmer for a few more minutes, until the noodles are ready.

Cook noodles according to package instructions. Divide the noodles between two bowls, ladle in the soup, and garnish with sliced scallions.

(Originally featured in Family Table, Issue 724)