2clovesGarliconly smashed with a knife, not minced
1inchfresh Gingerpeeled and cut into thick slices
2tspSakior dry white wine, optional
1tspSesame Oil + Plus extra to saute Mushrooms
1lbChicken breastskinless, boneless (or about 1 cups shredded breast)
9ozNoodlesI used Wide Lo Mein but Soba, Udon or your favorite can be used
1/2lbBroccoliniBroccoli is good too, trimmed
3 - 4ozSugar Snap Peas
8 - 10Oyster MushroomsCrimini or your favorite mushroom can be used if desired
Red Chili Pepperssliced
Chivestied together or diced to sprinkle over
Crushed Red Chili Flakes
Lime or Lemon Wedges
In a large stock pot over medium high heat, pour in the Chicken Broth along with the mashed Garlic, Ginger, Soy Sauce, Saki and Sesame Oil. Bring to a boil.
Add in the Chicken Breast and cook for about 20 - 25 minutes, depending on how thick your meat is, you may need to add extra time. You can check by pulling a piece out and cutting at the thickest part, if needed simply return for an additional 10 - 15 minutes.
Once Chicken has cooked through, remove from stock and allow to cook, then slice or shred and set aside.
Cook the Noodles according to directions while the chicken is cooking.
While the chicken is cooking, saute the Oyster Mushrooms in about 1 Tbsp of Sesame Oil in a skillet until starting to turn golden. Set Aside.
After the Chicken has cooked (and set aside), add the Broccolini to the broth and cook for about 5 minutes, then add in the Sugar Snap Peas and cook an additional 3 minutes, cook until both are bright green and crisp-tender.
In serving bowls, divide the Chicken and Noodles equally, then add several pieces each of the Mushrooms, Broccolini and Sugar Snap Peas, then pour the Broth over carefuly, and garnish with Chili slices, Spring Onions, Chives or your desired garnish.
You can use Broccoli in place of the Broccolini.You can use any seasonal vegetable to this soup.Can be served with or without the Chicken.