After eating corned beef and cabbage for two nights, I was craving something light and simple. This soup was just right! It took less than half an hour to make, although I admit to taking the lazy-cook’s approach and not cooking the ingredients separately. Next time I will follow the recipe more closely because the noodles could have been a little firmer. Glass noodles should always be gluten free because they are made out of mung bean starch. Although not tremendously flavorful on their own, they pick up the flavors of broths and sauces well.
Asian is a pretty broad food category. In this case the recipe is described as Hawaiian comfort food with Chinese roots. Instead of soy sauce, I use gluten free tamari. Otherwise all of the ingredients were naturally gluten free! Simmering the chicken stock with some sliced ginger, smashed garlic, and soy sauce creates a fragrant, tasty broth. In the future I might try adding something spicy, like a sliced pepper, or an herbaceous ingredient like lemongrass. The broth was good on its own, but with a little imagination it has a lot of potential to become great. The bok choy just needs three or four minutes to steam and become tender. After adding the cooked chicken, top each bowl with sliced scallions. Scallions are sometimes treated like garnish, but in this recipe they should be plentiful. They lend an essential acidity and bite to this simple soup.
I poached the chicken a day in advance in order to put the soup together quickly after getting home from work. It honestly couldn’t have been easier, and was a healthy and satisfying way to end my week. Enjoy!
Asian Turkey Noodle Soup with Bok Choy by Dabney Gough
Fine Cooking Issue 119