Taiwanese-style Chicken Noodle Soup

Ingredients

While the Mexican Sopa de Pollo y Fideos typically uses traditional Mexican spices and ingredients, this Taiwanese adaptation incorporates Taiwanese flavors and ingredients to give the soup a unique twist. The spices and seasonings used in this recipe are commonly found in Taiwanese cuisine, adding a distinct flavor profile to the dish. We alse have the original recipe for Sopa de pollo y fideos, so you can check it out.

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 8 cups (1.9 liters) chicken broth 8 cups (1.9 liters) chicken broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice wine 1 tablespoon rice wine
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 teaspoon white pepper 1 teaspoon white pepper
• 1 teaspoon sugar 1 teaspoon sugar
• 200 grams (7 oz) dried rice noodles 200 grams (7 oz) dried rice noodles
• 2 cups (470 ml) bok choy, chopped 2 cups (470 ml) bok choy, chopped
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant.
2. 2.
   Add the chicken pieces to the pot and cook until browned on all sides.
3. 3.
   Pour in the chicken broth, soy sauce, rice wine, five-spice powder, white pepper, and sugar. Stir well to combine.
4. 4.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the chicken is tender and cooked through.
5. 5.
   While the soup is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
6. 6.
   Once the chicken is cooked, remove it from the pot and shred the meat using two forks. Discard the bones and return the shredded chicken to the pot.
7. 7.
   Add the bok choy to the pot and cook for an additional 5 minutes, or until the bok choy is tender.
8. 8.
   Season the soup with salt to taste.
9. 9.
   To serve, divide the cooked rice noodles among serving bowls. Ladle the hot soup over the noodles and garnish with sliced green onions.

Treat your ingredients with care...

• Chicken — Make sure to remove the skin before cooking to reduce the fat content.
• Rice noodles — Follow the package instructions for cooking time, as different brands may vary.
• Bok choy — Wash the bok choy thoroughly and chop it into bite-sized pieces before adding it to the soup.

Tips & Tricks

• For an extra kick of flavor, add a splash of sesame oil before serving.
• Feel free to customize the soup by adding other vegetables such as mushrooms or carrots.
• If you prefer a spicier soup, add a dash of chili oil or chili flakes.
• To save time, you can use pre-cooked shredded chicken instead of cooking a whole chicken.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Taiwanese-style Chicken Noodle Soup hot, garnished with fresh cilantro leaves and a squeeze of lime juice for an added burst of freshness.

Presentation advice

To make the soup visually appealing, arrange the shredded chicken, bok choy, and noodles neatly in the bowl before ladling the hot soup over them. Garnish with sliced green onions and a sprinkle of white pepper.