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
- 3 eggs
- 1 tablespoon soy sauce
- 1 teaspoon mirin
- 2 teaspoons chopped chives
- 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.