Asian Chicken & Rice Noodle Soup

I’m a bit obsessed by soup and trying to eat healthily at the moment. Gotta make some room for all that food I will undoubtedly gorge on during Christmas and my visit back to Blighty; gotta take full advantage of the foods (mostly unhealthy) I miss from the other homeland.

This is just a simple Asian inspired chicken noodle soup rustled up in a jiffy.

Ingredients

2 chicken drumsticks

2 chicken wings

5 dried shiitake mushrooms, rehydrated

Shiitake dashi (liquid from rehydrating the shiitake mushrooms; make sure you sieve it before using)

1 star anise

½ stick cassia

3 thick slices ginger

1 Tbsp. dark soy sauce

2 handfuls mung bean sprouts

1 large carrot, diced

Rice noodles, soaked in hot water for 2 minutes and drained (or according to package instructions)

Sesame oil, to taste

Lime juice, to taste

Method

1 Place all ingredients except for the mung bean sprouts, carrot and noodles in a large pot and cover with cold water. Bring to a boil, skim off impurities and then simmer on low for 30 minutes.

2 Adjust seasoning to taste and then add mung beans and cook for 5 minutes.

3 To serve: place noodles at bottom of bowl and then pour over the stock and chicken. Add raw diced carrot and season with lime juice and sesame oil.

Asian Chicken & Rice Noodle Soup

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