Ingredients
Equipment
Method
- Start by heating olive oil in a large saucepan or Dutch oven over medium heat. Once it shimmers, add the chopped onion and sliced carrot. Sauté them until they begin to soften and the aroma fills your kitchen, which should take about three to four minutes.
- Add the shiitake mushrooms to the pot, cooking until they’re soft and have reduced in size, which will take around three minutes more.
- Next, stir in the minced garlic, grated ginger, and sliced chilies. Cook for about one minute until fragrant, allowing those spicy and aromatic notes to permeate the air.
- Pour in the chicken stock and water, bringing the mixture to a simmer.
- Now, add the boneless, skinless chicken breasts to the pot, letting them simmer in the liquid for 10 to 15 minutes.
- Once cool, shred the chicken with a fork, and return it to the pot. Bring everything back to a gentle simmer.
- Add the noodles to the soup, cooking for seven to eight minutes until just al dente.
- Finally, stir in the dark soy sauce to taste. Mix well, letting it simmer for another one to two minutes until everything is heated through.
- Divide the soup among serving bowls, topping each with a sprinkle of chopped cilantro for that fresh finish. Serve hot and enjoy the delightful flavors!
Notes
To ensure the noodles remain firm, monitor them closely during the cooking process.