Rotatividade Comportamento

Chicken Noodle Soup INGREDIENTS 4 ounces fresh ginger, peeled 2 tablespoons canola oil 3 cups thinly sliced onions 1 pound shiitake mushrooms, stemmed 1 bunch scallions, cut into 1/2-inch pieces Kosher salt 1/4 cup soy sauce 5 tablespoons mirin 2 pounds whole chicken, cleaned and quartered 15 ounces chicken stock 4 ounces dried thin rice noodles 1 bunch serrano chiles, thinly sliced 1 cup fresh cilantro leaves 1 lime, zested and quartered You’ll also need: Vegetable peeler Mandoline 10-quart Dutch oven Wire strainer DIRECTIONS 1. Cut ginger into quarters, then slice on a mandoline. 2. In a 10-qt. Dutch oven, heat oil over medium-high. Cook ginger until browned, 5-7 minutes. Add onions; sauté until softened and caramelized, 12-15 minutes. Add mushrooms, scallions, and salt to taste, cooking 5-7 minutes. Stir in soy sauce, mirin, and 4 cups water. 3. Add chicken and stock; bring to a boil. Reduce heat to medium; simmer 20-25 minutes. 4. In a separate pot, boil water. Cook noodles until tender, 3-4 minutes. Drain. 5. Strain soup; discard solids. Serve soup with noodles, chiles, cilantro, lime zest, and quartered lime.