Prep 10 mins
Cook 10 mins
This is being posted as per a request. I found it in Sunset Magazine, December 2007 edition. Look for dried bean-thread noodles, mirin (sweet sake or rice wine), and Sriracha (Southeast Asian hot chile sauce) in the Asian section of the supermarket.
- 3 ounces dried bean thread noodles (saifun or cellophane noodles,)
- 5 cups reduced-sodium chicken broth
- 1⁄2 cup mirin or 1⁄2 cup cream sherry
- 1⁄4 cup soy sauce
- 1 tablespoon sugar
- 3 -5 slices peeled fresh ginger (thin slices)
- 12 ounces chicken thigh fillets or 12 ounces chicken breast fillets, cut into 1-inch dice
- 1 small red bell pepper, seeded, stemmed, and cut into thin slices
- 4 ounces sugar snap peas or 4 ounces snow peas
- 4 ounces button mushrooms, sliced
- 8 ounces firm tofu, drained and cut into 1-in . cubes
- 3 green onions, cut into 1-in . lengths (green and white parts)
- sriracha hot chili sauce
- In a small bowl, soak bean-thread noodles in boiling water until soft, about 5 minutes.
- Drain and cut into 6- to 10-in. lengths.
- In a 5- to 6-qt. pot or a 12-in. frying pan (with sides at least 2 inches high), bring broth, mirin, soy sauce, sugar, and ginger to a boil over high heat.
- Reduce heat and simmer, covered, 5 minutes.
- Arrange noodles, chicken, bell pepper, peas, mushrooms, tofu, and green onions in separate piles in the pot.
- Cover and simmer, without stirring, until chicken chunks are no longer pink in the center (cut one to test), about 5 minutes.
- Set pot on the table so people can serve themselves, with Sriracha on the side.
We LOVE this soup and have made it several times. I've left out the red pepper (because my family doesn't like it) and added pot-stickers to make it more appealing to my children. I also substituted sake I had on hand instead of Mirin and it worked out just great.