Best Hanoi Noodle Soup With Chicken Baby Tatsoi And Bok Choy Recipes

Hanoi Noodle Soup With Chicken, Baby Tatsoi, and Bok Choy image

Provided by kellymbrown

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

8 cups chicken stock
2 tablespoons coarsely chopped fresh ginger
3 garlic cloves, peeled
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
2 whole chicken breasts, bone in
1 lb bok choy, chopped
1/4 lb vietnamese rice noodles, 1/2-inch-wide (bahn pho)
3 tablespoons finely chopped scallions
4 ounces baby tatsoi
vietnamese hot sauce (tuong ot toi)

Steps:

In a medium stockpot, bring chicken stock to a simmer over medium heat. Add ginger, garlic, 1/4 cup each of the cilantro and mint leaves, and chicken. Simmer until chicken is cooked through, about 30 minutes.
Remove chicken and allow to cool. Tear each breast into about 6 pieces, discard bones. Strain broth and return to pot over low heat. Add bok choy and simmer 5-10 minutes.
Soak noodles in hot water until softened, 5-10 minutes. Cook noodles in boiling water until tender, about 3 minutes. Drain and rinse well with cold water.
Divide noodles among six bowls. Add chicken pieces, scallions, remaining 1/4 cup each mint and cilantro, and tatsoi. Pour hot broth and bok choy over top. Serve with Tuong Ot Toi.

Nutrition Facts : Calories 366.8, Fat 13.1, SaturatedFat 3.7, Cholesterol 71.5, Sodium 604.4, Carbohydrate 30.1, Fiber 1.4, Sugar 6.1, Protein 30.3

Bok Choy Noodle Soup image

Provided by Brian T.

Categories Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 bunch green onion
1 inch gingerroot, peeled and slivered
1 garlic clove, peeled and minced
1/2 tablespoon neutral flavored cooking oil (such as canola)
1/4 teaspoon Chinese five spice powder
6 cups vegetable stock
1/2 cup dried shiitake mushroom, pieces
2 tablespoons tamari
1 tablespoon rice vinegar
1/2 tablespoon sugar
1 lb fresh egg noodles
4 heads baby bok choy

Steps:

Trim and wash green onions. Chop white parts into small pieces. Reserve green parts whole.
Peel and sliver ginger. Peel and mince garlic.
Heat cooking oil in soup pot over medium-high heat.
When oil is hot add the white parts of the green onions, garlic, ginger and Chinese five spice powder.
Saute until aromatics soften, but do not color.
Add vegetable stock.
Turn heat up to high and bring to a boil, then reduce to a simmer.
Place shiitake pieces in a bowl and spoon some of the hot stock over them. Let sit.
In a separate pot, bring three quarts of water to the boil.
Clean baby bok choy and slice each head into two or three pieces, vertically.
Put baby bok choy in boiling water for 1 1/2 - 2 minutes. Remove with a slotted spoon and refresh under cold water.
Cook noodles in boiling water according to package directions.
While noodles cook squeeze broth from mushroom pieces and add to stock.
Chop mushrooms into small pieces and add to stock.
Slice green onion tops into thin slices diagonally. Reserve.
To serve: Place 1/4 of noodles in a large bowl. Add 1/4 of bok choy. Ladle in 1/4 of stock. Top with green onions.
Optional toppings: shredded toasted nori, grated fresh ginger, roasted pork, tofu, poached egg, etc.