Prep 30 mins
Cook 20 mins
Adapted from Cooking Light, August 2012 Although this has a broth component, it's not really a soup- more of a noodle bowl. If you would like it to be a soup, just increase the broth ingredients. The serrano chile gives it a touch of heat, but it's fairly mild. Prep time includes rehydrating the shitake mushrooms.
- 4 dried shiitake mushrooms
- 1 cup water, boiling
- 1 cup chicken broth
- 4 teaspoons low sodium soy sauce
- 2 teaspoons fish sauce
- 2 garlic cloves, crushed
- 2 inches fresh ginger, sliced
- 1 serrano chili, thinly sliced
- 8 ounces dried somen noodles
- 1 lb chicken cutlet
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄3 cup toasted sesame seeds
- 2 teaspoons sesame oil
- 4 baby bok choy, cut in half lengthwise
- 1 red bell pepper, sliced
- 1 lime, cut into wedges
- Place the mushrooms in the boiling water, and let sit for about 1/2 hour to rehydrate. Remove the mushrooms, squeezing out the excess water. Thinly slice the caps, and set aside. Reserve the rehydrating liquid.
- In a small saucepan, bring soaking liquid, broth, soy sauce, fish sauce, garlic, ginger and chile to a boil. Remove from the heat and reserve.
- Bring a large pan of water to a boil. Add somen, and cook 3-4 minutes or until the noodles are tender. Drain, and set noodles aside.
- Sprinkle chicken with black pepper, then coat with sesame seeds, pressing so that they stick.
- Heat a nonstick skillet over medium high heat. Add the sesame oil, swirling to coat the pan. Add the chicken cutlets, and cook about 3 minutes per side or until they are done. Remove chicken from pan and set aside.
- Add the bok choy to the same skillet, cut side down. Cook about3 minutes, until the cut side starts to brown. Add the mushroom slices and bell pepper slices. Strain the broth through a sieve into the pan, cover and cook for 2 minutes.
- Thinly slice the chicken.
- In each of four serving bowls, place 1/4 of the noodles, 1/4 of the vegetables, and 1/4 of the chicken. Spoon 1/4 of the broth over each bowl. Garnish with the lime, and serve immediately.
We really liked this dish, the broth has a lot of great flavours. Next time I will double or even triple the broth to make the dish more soup like. As written the recipe gives approx 1/2 cup per serving which is a bit on the low side. I used pork tenderloin instead of chicken and green and red pepper. The sesame seeds adds a nice crunch. Snow peas would be great in this dish as well.