Some may call this "pho", others may refer to it as a "chick-noodle soup". Either way, enjoy this recipe when you're on the verge of getting a cold or need some heat for the body!
1 lb boneless, skinless chicken breasts, cut into chunks OR cubed firm tofu
2 cloves garlic, minced
1 tbsp minced fresh ginger
1 tbsp sesame oil
¼ tsp Sea Salt
6 cups chicken broth, vegetable broth
1-3 tbsp Miso paste
1 jalapeno, thinly sliced
3 green onions, sliced
2 tbsp soy sauce
1 tbsp Rice Vinegar
2 baby bok choy, chopped
5 oz chinese noodles (about half a package)
OPTIONAL: 1 cup mushrooms, sauteed, 2-3 sliced carrots
simmer broth with 30 grams Astragalus Root prior to adding to sauté
4 Tbsp Rachael’s Wildroots Kimchi
sriracha sauce OR Julia’s Good Medicine Cherry Thai Honey for serving (optional)
chopped cilantro for serving (optional)
1 Heat the sesame oil over medium high heat in a large heavy-bottomed stock pot. Add the minced garlic and ginger and briefly sauté for about 30 seconds.
2 Add the chicken OR tofu and bok choy, sprinkle with herbal sea salt, and sauté for another three minutes until chicken OR tofu has turned white but not completely cooked all the way through.
3 Add the chicken/vegetable broth, miso, jalapeno and green onions to the pot and bring to a simmer. Cook for 15 minutes until chicken is done.
4 Meanwhile, cook the noodles in boiling salted water, drain and rinse with cold water. Set aside.
5 Add Julia’s Good Medicine’s rice vinegar and soy sauce and stir. You can add a little more salt if you like, but taste first because soy sauce already contains a lot of salt!
6 Add the noodles to the pot and serve with chopped cilantro, kimchi and sriracha sauce or Thai honey on top.