Asian-style Chicken Noodle Soup

[zhemao]

This is a noodle soup dish I made today for dinner. Haven't really figured out a good name for it yet.

Ingredients:

• Wheat noodles


• Chicken thighs


• Dried kelp (kombu)


• Dried nori


• Salt


• Ginger


• Scallions


• Spinach

Directions:

1. Soak the kombu in a pot of cold water for 10 min.


2. Meanwhile, salt the chicken thighs and let sit


3. Slice the ginger (3 slices should be enough) and chop a stalk of scallions


4. Add the chicken to the pot with the kombu. Make sure there is enough water to cover the chicken.


5. Heat the pot on high. When the water begins boiling, remove the kombu.


6. Keep boiling until the outside of the chicken turns color.


7. Turn the heat to low. Skim off any foam or residue from the chicken.


8. Add the ginger and scallions and cover.


9. Let simmer for about 30 minutes.


10. Turn off the heat and transfer the soup to a container.


11. Bring a pot of salted water to boil and then add the noodles.


12. Cook the noodles according to the instructions on the package


13. When the noodles are done, lift them out of the pot and transfer to a bowl


14. Pour the broth over the noodles and add a few pieces of chicken


15. Blanch the spinach in the pot used for the noodles. Then add to the bowl.


16. Add one or two squares of nori.

And that's it. The seaweed and chicken give the broth a very savory taste, while the spinach adds a nice bit of greenery.

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