noodle soup

INGREDIENTS for 4-5 servings

Meat department

• Chicken drumsticks - 6-8

Produce department

• Ginger, thumb length chunk - 1

• (Optional garnish) Green onion, chopped

Spice rack

• Salt - 1/4 tsp per serving

• White pepper powder - 1/8 tsp per serving

International aisle & Specialty items

• Fried shallots - 2 tbsp per serving

• Noodles, Wu-Mu Box Dry thin or yellow - 4oz per serving
  Alternative measuring method: Use the index finger and thumb to form a 1" to 1-1/2" circle. This is how much dry noodles to grab per serving.
  Substitute: Any Asian noodles at the store

DIRECTIONS

1. For the chicken broth, combine chicken drumsticks, ginger chunk (1), salt (1/2 tsp) and water (3000cc) in a pot.

   • If using slow cooker, use the "high" setting to cook for 45-60 mins (or until the meat is about to fall off the bone).

   • If cooking on stovetop, start with high heat and cook with lid on to bring the water to a boil. Change to low to keep the soup simmer for 45-60 mins (or until the meat is about to fall off the bone).

   • If cooking with Tatung multi-functional rice cooker/steamer, use 2 cups of water to steam-cook the soup.

2. Set out the soup bowls. For each bowl, add salt (1/4 tsp), white pepper powder (1/8 tsp), and fried shallots (2 tbsp).

3. Pour 2 cups of the chicken broth to each bowl to allow the ingredients to mix with the liquid.

4. Cook the noodles in a separate pot of water as instructed by the package. The thin noodles generally takes only 3 mins to cook in the boiling water.

5. Transfer the cooked noodles to the bowls. Use chopsticks or fork to mix the noodles with the seasoned soup. Add more broth if desired.

6. Complete the bowl with the chicken drumsticks and some quick-blanched veggies (Thin leafy greens like spinach can be added raw and mixed into the broth as he heat from the noodle soup will take care of the cooking). Garnish with chopped green onions.

NOM NOM CHOMP!