Playing Russian Roulette With Asian-Style Chicken Mushroom Noodle Soup

Asian-style Chicken Mushroom Noodle Soup

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The completed Asian-style Chicken Noodle Soup with pea shoots

Just the other day, I decided to play recipe russian roulette and have some fun.

Being quite adventurous, I grabbed one of my many soup cookbooks and with my eyes closed shut I opened to a random soup recipe page. I decided that the page I landed on would be my next soup I was to cook up.

And Asian-Style Chicken Mushroom Noodle Soup is was!

I enjoyed making and eating this soup. I did make a few adjustments though from the original recipe. It originally called for some canned straw mushrooms and I did not want any part of that soup desecration. I am very lucky to have many options of mushrooms in the lower mainland, so I substituted the canned straw mushrooms for fresh enoki and shiitake mushrooms. Yum.

The Verdict of Asian-Style Chicken Mushroom Noodle Soup? I adjusted the recipe and brought back my superstar ingredient that I used in my Spicy Oyster Chowder, which was the thai red chile. That little chile is so powerful and adds the perfect amount of heat to any soup – it played very well with the sesame oil and fish sauce. I swear I am going to keep red thai chiles around in my kitchen as a staple from now on. This soup also had a nice texture with the enoki mushrooms (one of my favorites) and the shiitake mushrooms had a delicate yet meaty flavor. The soup the next day had a more intense flavor indeed. I was a tad surprised that the original recipe called for cinnamon and cloves though, but they also worked very well in the soup.

I would make this soup in the future and would not change a thing from how I adjusted and made it myself.

Asian-style Chicken Mushroom Noodle Soup Ingredients:

  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 8 cups low sodium chicken stock
  • 2 tbsp fish sauce
  • 1 tsp sesame oil
  • 2 tbsp fresh gingerroot, finely chopped
  • 2 whole star anise
  • 1 cinnamon stick
  • 4 whole cloves
  • 1 small red thai chile, finely chopped
  • 3 cups rotisserie chicken (1 small chicken), shredded
  • 5 large shiitake mushrooms, thinly sliced
  • 1 package enoki mushrooms (cut off and discard the roots)
  • 4 oz(125g) uncooked thin rice noodles
  • 1 bunch (6oz) pea shoots
  • pepper

Asian-style Chicken Mushroom Noodle Soup Instructions:

  1. Add oil to large saucepan/pot. Saute onion for 2-3 minutes on med/high heat until soft.
  2. Add stock, fish sauce, sesame oil, ginger, star anise, cinnamon, cloves and red thai chile.
  3. Bring to a gentle boil; reduce heat, simmer for 25-35 minutes.
  4. Remove star anise, cinnamon and cloves from pan, and discard.
  5. Add chicken and mushrooms to soup; simmer an additional 3-5 minutes or until chicken is hot.
  6. While soup is simmering (in step 3 above), bring 2 liters of water to boil, add noodles and remove from heat. Let stand 2-4 minutes or until softened. Drain in colander.
  7. Divide noodles among serving bowls.
  8. Ladle soup on top of noodles in each bowl.
  9. Top with pea shoots and season with pepper.

The Original Recipe: All New Soups, Stews and Chili’s, A pamphlet book by the Pampered Chef (Page 21).

What I changed from original recipe:

  • replaced vegetable oil with olive oil
  • replaced watercress with pea shoots
  • add red thai chile
  • added 1 tsp sesame oil
  • replaced canned straw mushrooms with fresh shitake and enoki mushrooms
  • didn’t bother with using a sachet for cinnamon, star anise, ginger and cloves.
  • left ginger finely chopped in the soup (original recipe instructed to have it in sachet and discard it after the simmer).

Soup Mistress Rating for Asian-style Chicken Noodle Soup:

Healthy (+ slimming + low sodium): (4/5)
Presentation: (4.5/5) 
Taste: (5/5)