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Yardbird Soup
Marcus Samuelsson
Nathan Congleton/TODAY
print recipe
Rating:
3.1111112 (9 rated)
Servings:
6

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

Ingredients

  • Broth

    • 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

Preparation

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.

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Meal-prep recipes: Marcus Samuelsson makes fried chicken 3 ways

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