Ingredients
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8–10 cups Chicken broth
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1 piece fresh Ginger
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3 Garlic
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2 tablespoons Dry Sherry
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2–3 teaspoons Soy Sauce
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Salt
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½ pound fresh Chinese Egg Noodles
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Asian Sesame Oil
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2 cups diced or shredded cooked Chicken
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4 cups chopped greens Chinese Broccoli
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1 can (14 ounces) Baby Corn
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3 Scallions
Directions
Comfort soup, Chinese-style. Throughout Asia, chicken soup is regarded as a healing food, prepared for the sick and for pregnant women, much like the “Jewish penicillin” of the West.
Steps
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1
Done
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Combine the broth, ginger, garlic, sherry, and 2 teaspoons soy sauce in a large soup pot. Bring to a boil, reduce the heat, and simmer, uncovered, for 40 to 60 minutes, until the soup is fully flavored with the ginger and garlic. |
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2
Done
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While the soup simmers, bring a large pot of salted water to a boil. Cook the noodles in the water until just tender. Drain and toss with a few drops of sesame oil. Keep warm. |
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3
Done
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Remove the ginger and garlic from the soup with a slotted spoon. Season to taste with more soy sauce and salt, if desired. Add the chicken, greens, and baby corn. Simmer for about 15 minutes, until the greens are tender. |
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4
Done
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To serve, divide the noodles among the soup bowls. Pour in the soup, sprinkle with the scallions, and serve immediately. |
