Chicken Glass Noodle Soup

Updated at: Tue, 23 Jan 2024 01:55:41 GMT

Step 1

If you choose to include chicken, debone the thighs and generously season with salt, pepper, and garlic powder. Place the seasoned chicken (skin side up) at 190 degrees for 18 minutes, creating a succulent and flavorful protein option. If you don't have an air fryer, you can also pan-fry your chicken for 4 minutes on each side.

Step 2

Wash and finely cut the mushrooms and carrots into bite-sized pieces. Ensure the bok choy is thoroughly washed, ready to bring a fresh crunch to your soup.

Step 3

In a pot, combine 5 cups of water with your preferred stock, a dash of mirin, and 3 tablespoons of soy sauce. Allow the broth to simmer, enhancing its complexity with the addition of fresh green onions, for about 7–8 minutes.

Step 4

In the meantime, in a separate pan, delicately cook the carrots and mushrooms with a touch of mirin and soy sauce for 3 minutes on medium heat. Be mindful not to overcook; we're aiming for vibrant, al dente vegetables. Once cooked, set them aside to layer onto the soup later.

Step 5

Cook your rice noodles for precisely 2 minutes, maintaining their delightful chewiness. Once it's done, place the cooked noodles at the center of your serving plate, creating a foundation for the upcoming layers.

Step 6

Submerge the bok choy in the simmering broth for a brief 1-2 minutes, preserving its crispness and allowing it to absorb the rich flavors.

Step 7

Layer sautéed carrots and mushrooms over noodles. If using optional chicken, position it with veggies. Pour fragrant broth evenly.

Step 8

Top with sesame seeds, green onions, and chili garlic oil for visual appeal and enhanced flavors in every bite. Enjoy!

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