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Chicken, Shiitake Mushroom, and Glass Noodle Soup

Chicken, Shiitake Mushroom, and Glass Noodle Soup

Chicken broth base
 1 whole free-range chicken
 2 carrots
 2 sticks of celery
 2 bay leaves
 5 peppercorns
 1 onion
 ginger, a thumb-size piece, crushed
 1 star anise
Soup garnish
 80 g glass noodles, soaked
 2 garlic cloves, thinly sliced
 1 tbsp coriander, roughly chopped—stalks used for the broth.
 ½ tsp ground white pepper
 300 g chicken meat, pulled
 3 tbsp fish sauce
 2 tbsp oyster sauce
 ½ cup spring onions, sliced
 125 g shiitake mushrooms, sliced
 2 limes, juiced
 chili oil to serve
Chicken broth base
1

Place the whole chicken into a large pan and cover with cold water. Add 2 whole carrots, 2 sticks of celery, 1 onion cut in ½, 2 bay leaf, coriander stalks, star anise, ginger, and 5 peppercorns and bring to the boil.

2

Simmer for 1 ½ hours, or until the chicken is cooked. Keeping the chicken fully covered and the broth topped up with hot water if needed.

3

Pass the broth and cool down as quickly as possible.

4

Once cooled enough to handle, pick the meat from the chicken, cool, and set aside.

5

Soak the noodles in tepid water for 10 minutes or until softened.

Instructions
6

Bring 8 cups of pre-made chicken broth to the boil in a saucepan.

7

Next, add the garlic and shiitake mushrooms and simmer for 1 minute.

8

Season the soup with the lime juice, fish sauce, oyster sauce, and ground pepper and check the seasoning is to your taste.

9

Finally add the cooked chicken, the pre-soaked noodles and stir through the coriander and spring onions and bring back to the boil.

10

Serve piping hot with chili oil.

Chicken, Shiitake Mushroom, and Glass Noodle Soup

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Photo credit: Ruben Cabrera

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Only the top restaurants, promos, and specials, hand selected by Miami foodies.

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