Chicken & Shiitake, Udon Noodle Soup

Time: 45 minutes
Servings: 4

Ingredients:
4 cups low sodium chicken stock
1 cup water
2 whole star anise
1 tablespoon ginger, roughly chopped
1 tablespoon garlic, roughly chopped
2 teaspoons rice wine vinegar
1 – 2 tablespoons low sodium soy sauce
1 large scallion, halved lengthwise
2 boneless skinless chicken breasts
200 grams/7 ounces Udon noodles
1 teaspoon toasted sesame oil
8-10 large shiitake mushroom caps, fresh of dried (See notes)
2-3 small bunches of pak choi/bok choy, halved lengthwise
Toppings:
2 tablespoons scallion greens, chopped
Asian Hot sauce (Recommended: Sirarcha)

Notes:

• Fresh Shiitake mushrooms are often hard to find and can be extremely expensive. Dried shiitake mushrooms are a cheap, easy and a deep flavour substitute that work great in soups. They need to be rehydrated in warm water for 30 minutes before using. These can be found in markets specializing in Asian vegetables, in international supermarkets and online.
• For a vegetarian version, substitute the chicken stock with vegetable stock. Eliminate the chicken and double the pak choi.

Method:

1. Prepare the soup base in a medium to large soup pot that has a tight fitting lid. In the pot place the chicken stock, water, star anise, ginger, garlic, rice wine vinegar, 1 tablespoon soy sauce and scallion and bring everything to a boil. Once the broth reaches a rolling boil, reduce the heat to low cover the pot and let everything simmer for 20 minutes.
2. Turn off the heat after 20 minutes. If you have the time let the broth sit for an hour for the flavours to deepen. If not you can strain the solids out right away (press the solids in the sieve to get all flavours). Discard the solids and return the resulting liquid broth in the same pot to the stovetop.
3. Add the chicken breasts and cook on medium heat till the chicken is fully cooked through.
4. While the chicken is cooking, cook the noodles per the package instructions. Remember to rinse the noodles in cold water and after draining toss the noodles with toasted seasame oil and set aside.
5. Once the chicken is fully cooked use a pair of tongs to remove the chicken it and set it aside to cool.
6. To broth now add the shiitake mushrooms and cook for 2 minutes, now add the pak choi and turn off the heat. Let it sit for a minute for for the pak cho to wilt just a little. Taste the broth and add more soy sauce if needed.
7. Use a fork to shred the cooled chicken.
8. Divide the noodles and chicken between 4 soup bowls (recommended – larger size bowls). Now add the broth with shiitakes and pak choi to each bowl. Top with scallion greens and serve immediately with hot sauce.