A flavorful twist on the classic chicken noodle soup with ginger, cilantro, and Dao Xiao Mian wide knife cut noodles. This comforting soup is perfect for cold nights, simmered to perfection using fresh ingredients.
Step 1: In a pot, combine ginger, scallions, cilantro, soy sauce, Xiaoxing wine, and chicken stock. Bring to a boil, then reduce to a simmer for at least 30 minutes.
Step 2: Add chicken to the broth and poach for about 30 minutes until the internal temperature reaches 155°F. Remove the chicken and let it rest.
Step 3: Bring another pot of water to boil and cook the noodles for 7 minutes. Drain and rinse under cold water, then toss in sesame oil to prevent sticking.
Step 4: Strain the soup to remove cilantro stems, scallions, and large ginger pieces. Add carrots, bok choy, and mushrooms to the soup and cook until desired tenderness.
Step 5: Add the chicken back to heat, portion the noodles into bowls, pour in the soup, and add 1-2 teaspoons of fresh grated ginger to each bowl.
