A bowl of noodle soup works as any meal. It can be a hearty breakfast, lunch or dinner. So whenever I prepare broth for noodle soup, I cook in mass. Broth can be store in refrigerator for very long time. For a quick bowl of noodle, I heat up the broth, blanch the noodle and add some slices of chicken. See how easy it is to make, but for some reason, I prefer noodle soup from street venders. They said these humble little shops on the street had their very own versions of secret ingredients. These family secret recipes are the money, and nobody is ready to reveal.
I was lucky enough to inherit a wonderful recipe that used to be secret. My family was never a noodle vender, but we used to have our favourite noodle shop where we regularly visited. One day, out of the blue, the noodle shop was close down despite a very high demand. Somehow my mother convinced them to share the recipe so we wouldn’t have to miss the most beautiful noodle soup in the world.
Many years later, here in India I still use that recipe. We treasure this recipe as our own family heirloom, and always share with anyone who love it. I could never own a secret recipe because I love to share good food.
Chicken Noodle Soup with Broth
1 whole chicken (about 1.2 kg)
250 gm egg noodle
2 tbsp Chinese five spice powder
2 tbsp vinegar
2 tbsp sugar
1/2 tbsp salt
2 tbsp dark soy sauce
2 tbsp light soy sauce
1 cup water of preserve garlic
2 whole garlic- peeled and roughly bruised
50 gm fresh ginger- sliced
5 coriander roots- roughly bruised
2 tsp ground white pepper
Spring onion for garnishing- chopped
6 cups water
- Bring water to boil in stockpot. Add Chinese Five Spice power, vinegar, salt, sugar, dark soy sauce, light soy sauce, water of preserve garlic, garlic, ginger, and coriander roots. Simmer the ingredients for 5 minutes, and then add chicken. Simmer for 1 1/2 hours.
- After the broth is ready, remove the chicken and strain the broth through a clean muslin cloth. Let the chicken cool down and shredded the meat with hands.
- Blanch noodle in boiling water until cooked. Add the noodle into the serving bowls, add shredded chicken, ground white pepper, and chopped spring onion. Ladle hot broth in the bowls and serve hot.
The noodle was very warm and comforting. It’s a hot summer day here and even hotter noodle soup sounded perfect for the day. Yaseen and I had this for lunch. The chicken was tender and hot broth was aromatic, fresh and very sweet. What is left now will become our dinner and we are very happy about it 🙂
Have a beautiful day,