Chicken Noodle Soup with Mushrooms | Recipe

An asian inspired soup with noodles, chicken and mushrooms. A hearthy broth seasoned with soy, garlic, chili, ginger and cilantro.

For four you’ll need 400 g minced chicken, 200 g mushrooms (button or shiitake), 16 dl chicken broth, 4 cm fresh ginger, 3 cloves of garlic, 1 fresh chili fruit, 1 carrot, 3 medium sized schallots, 50 g fresh spinach, 1/2 dl chopped cilantro, 1 tbsp + 1/2 tsp soy sauce, 2 tsp sushi vinegar, 1 tsp sesame oil, rapeseed oil and salt.

Slice the mushrooms, thinly slice the peeled ginger, finely chop the garlic, julienne the carrots, thinly slice the schallots, slice the chili fruit and chop the cilantro.

Heat some rapeseed oil in a pan on medium and fry the mushrooms until very lightly browned.

At the same time, in a skillet on medium, fry the minced chicken until lightly coloured.

Add the ginger and fry lightly.

Add the chicken broth, garlic, chili, soy sauce and sushi vinegar to the pan with the mushrooms, and pour the chicken and ginger in there as well.

Heat the water for the noodles.

Let the soup reach a light simmer for a few minutes. Add the carrots and schallots and let simmer until they’ve softened but still have some crispness.

Add the sesame oil, spinach and cilantro and simmer until the spinach has wilted and the cilantro has added some taste to the soup. If making the soup for less than four people and intend to save the rest for later, you can add the spinach to the soup bowls and pour the hot soup over the leaves to make them wilt in the bowls.

Check the taste and add salt if needed.

Quickly boil the noodles and drain them.

To serve, divide the noodles into bowls and ladle the soup on top. The soup can also be served with rice, or as is.

List of ingredients

Minced chicken
Mushrooms
Chicken broth
Fresh ginger
Garlic
Fresh chili
Carrot
Schallots
Fresh spinach
Fresh cilantro
Soy sauce
Sushi vinegar
Sesame oil
Rapeseed oil
Salt

WTF is “julienne” and where did the technique get it’s name?
To julienne is to cut vegetables into thin matchstick-like strips. For the carrots described above, peel them , cut off the ends and halve them, then cut the halves into slices, a few millimetres thick. Stack the slices on top of each other and slice them again into thin strips.
The term Julienne comes from French culinary jargon. The julienne is one of 19 types of classic knife cuts used in cooking. It was introduced in 1772 in a French cookbook “Le Cuisinier Royal” and may come from the technique used for Potage Julienne soup. It is presumably named after a woman by that name but unfortunately the details on who she was seem to be lost in history.

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