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If this isn’t the most comforting recipe, then I don’t know what is. It hits all the right notes on a cold night, and it’s a full meal in a bowl. Enjoy!
2 pargiyot (deboned chicken bottoms), cleaned and cut into bite-sized pieces
salt, to taste
pepper, to taste
2 tablespoons vegetable oil
1 ounce (30 grams) dried shiitake mushrooms, rehydrated, or 3 ounces (90 grams) regular, sliced
2 cups fish-free dashi stock (see note)
2 cups chicken stock, such as Manischewitz Chicken Broth
2 teaspoons grated (or very finely minced) garlic or 2 cubes Gefen Frozen Garlic
2 teaspoons grated (or very finely minced) ginger
2 tablespoons Glicks Less Sodium Soy Sauce
2 teaspoons mirin
7 ounces (200 grams) noodles, such as Gefen Japanese Style
2 scallions, sliced on a diagonal
Generously season the chicken with salt and pepper on all sides.
Heat the oil in a heavy-bottomed pot over medium heat. Sear the chicken for about two to three minutes per side, in batches, until golden brown and cooked through. Put the chicken on a small plate and set aside.
Add the mushrooms to the pot and sauté for three minutes in the same oil. Scrape up the brown bits from the bottom of the pot.
Add the dashi stock, chicken stock, garlic, ginger, soy sauce, and mirin. Cover the soup. Turn heat to medium-low and allow it to simmer for a few more minutes.
Cook noodles according to package instructions. Divide the noodles between two bowls, ladle the soup on top, and garnish with sliced scallions.
Props and Styling by Bassie Parnes
Photography by Hudi Greenberger
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can i freeze this soup? how long will it stay fresh in the fridge