Asian Noodle Soup

I woke up this morning feeling below average. A bit of a headache, a bit of a sore throat, overall not amazing. With no real plan to do anything to make myself feel better or stop myself from getting properly sick, I went about my morning… Until Hayden texted asking if I needed anything from the shops. At this exact moment, a vision of steaming hot broth with soba noodles, vegetables and herbs popped into my head and would not leave. NOT EVEN KIDDING, IT WAS A REAL VISION. I had him pick up a few chicken stock essentials with a few extras to make it above average (keep in mind, I was trying to recreate my vision).

Makes 6 cups of broth

• 1 whole chicken or 6 bone in chicken thighs
• 1 yellow onion, cut in half
• 1 head of garlic, cut in half
• 2 stalks celery, roughly chopped
• 2 carrots, roughly chopped
• 4 tbsp fresh ginger, roughly chopped
• 4 star anise
• 1/2 cup coriander stalks, roughly chopped
• 1/4 cup chives, roughly chopped
• 2 tbsp salt
• 1 cup mushrooms of your choice

Method

1. Begin by heating 1 tbsp of olive oil in a large stock pot over medium heat. Once pot is hot add in your whole chicken. Brown for 2-4 minutes on each side until golden.
2. Add in your onion, garlic, celery, carrots, ginger and star anise. Let sauté until vegetables have started to soften.
3. Cover chicken with cold water and add in your herbs and salt.
4. Bring up to a boil then reduce to a simmer. Let simmer for at least 1.5-2 hours.
5. Once broth is ready, remove chicken and set aside to cool.
6. Pour broth through a fine metal sieve into a new pot and return to heat.
7. Bring to a boil and remove any foam/impurities that rise to the top.
8. Add in your mushrooms and allow to simmer for 10 minutes.
9. While your mushrooms are cooking you can remove the meat from your chicken and discard any bones or unwanted bits.
10. Serve on it’s own or with soba noodles, chicken, leafy greens, carrots and sesame seeds.