Won Ton Noodle Soup

Won Ton Noodle Soup

Episode 1220 - Chicken Soup with Dana Cowin

Serves 4

Beverage pair:

Ty Ku and Simply Ming

Ingredients

4 quarts low sodium chicken stock
2 large carrots, peeled, rough chopped
1 bunch celery, sliced
2 onions, rough chopped
5 large slices of ginger, skin on, washed
2 star anise
1 tablespoon canola oil
12 ounces dark, skinless chicken meat, thin sliced
2 large 4" heads bok choy, halved, cored, sliced into long thin cuts
1 bunch scallions, whites and greens separated, greens thinly sliced for garnish
1/2 teaspoon soy sauce
12 ounces wonton noodles, fresh
1/8 teaspoon sesame oil 

Directions

1. In a large stock pot, add chicken stock, carrots, celery, onions, ginger, star anise and bring to boil. Reduce by 1/3, about 1-1/2 hours. Strain and set aside.
2. Wipe out the stock pot, place on medium heat. Add oil and swirl to coat the bottom of the pan. When hot, add the chicken and scallion whites, stirring to quickly sear on all sides. Season with a little salt and pepper. Add bok choy and stir to coat with flavored oil.
3. Add strained stock and soy sauce. Bring to simmer.
4. In a separate pot over high heat, bring salted water to a boil. Add noodles and blanch for about 1 minute.
5. Strain hot noodles and separate into bowls. Add the chicken and bok choy pieces. Ladle in the broth and garnish with scallion greens and a drizzle of sesame oil. Serve.