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Yardbird Soup

Marcus Samuelsson
Nathan Congleton/TODAY

Chef notes

I love this soup because it's full of flavor, easy to prepare and incorporates crispy fried chicken for an unexpected textural surprise.


  • 3 quarts chicken broth
  • 1 stalk lemongrass
  • 2 pods star anise
  • 1/3 cup fish sauce
  • 4 white onions, peeled
  • 8 ounces ginger, peeled
Egg ribbon
  • 3 eggs
  • 1 tablespoon soy sauce
  • 1 teaspoon mirin
  • 2 teaspoons chopped chives
  • Oil
Soup (for each bowl)
  • 1 piece baby bok choy, leaves separated
  • 1/4 cup shiitake mushrooms caps, thinly sliced
  • 2 cups broth (recipe above)
  • Leftover fried chicken, shredded
  • 1/2 cup rice stick noodles, softened
  • 1/4 cup egg ribbons (recipe above)
  • 2 tablespoons bean sprouts
  • 1/4 cup Napa cabbage
  • 2 tablespoons green scallion, sliced


For the broth:

In a large stockpot, add chicken broth, lemongrass, star anise, fish sauce and bring to simmer. In a cast iron pan, char the white onions and ginger and then add them to the stockpot. Allow the broth to simmer for 2 hours. Strain and reserve.

For the egg ribbon:

In a bowl, beat together eggs, soy, mirin and chives. Heat a nonstick pan with a drizzle of oil over medium-high heat. Pour in the make an open face omelet. Roll and slice thinly into ribbons.

For the soup:

In a large bowl, place bok choy and mushrooms, pour over broth and then add the chicken and noodles. Garnish with the egg, sprouts, cabbage and scallions.