Ingredients :
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 piece fresh ginger peeled and grated
- 8 cups chicken broth
- 1 cup water
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 teaspoons sesame oil
- 2 ounces dried shiitake mushrooms
- 2 cups cooked chicken shredded
- 1 package Chuka Soba noodles rehydrated
- 4 soft-yolk eggs halved, for garnish
- 2 cup scallions sliced, for garnish
- 1 large jalapeño pepper thinly sliced, for garnish (see note 6
- 1 Thai bird chile thinly sliced, for garnish, optional
Directions :
- In a Dutch oven or 3-quart saucepan, heat oil until shimmering. Stir in garlic and ginger until fragrant, about 1 minute.
- Stir in broth, water, soy sauce, mirin, and sesame oil. Bring to boil, reduce heat to a simmer, and add dried mushrooms.
- Simmer until mushrooms have softened, about 10 minutes.
- Using two large shallow bowls, divide chicken and noodles. Top with hot broth and garnish with eggs, scallions, and chilis.
