- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Fresh soba noodles, hearty vegetables, and replenishing herbs come together in a soothing chicken bone broth.
Ingredient:
- 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
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