Mushroom Noodle Soup
For the stock:
1 lb. chicken wings
4 scallions cut into 1" pieces
2 shallots sliced
1 2" piece of ginger thinly sliced
10 dried shiitake mushrooms
For the soup:
8 oz. slab bacon cut into matchstick slices
4 scallions finely chopped
1 shallot minced
1 3' piece of ginger minced
3 tbsp. soy sauce
1 tbsp. rice vinegar
1 lb. angel hair pasta ( or Chinese egg noodles )
6 small yukon gold potatoes sliced into small cubes or just round slices
10 fresh shiitake mushrooms – slice the caps and discard the rest
In a large pot cover the bottom with vegetable oil. Brown the wings really well. Add scallions, ginger, shallots and 12 cups of water. Bring to a boil and then down to simmer. Let this simmer for about an hour or until the chicken is falling off the bone.
Once this is done, strain the broth and set aside.
Put the shiitake mushrooms in a large bowl and pour 4 cups of boiling water over them. Let sit about 15 minutes then strain reserving the liquid. Chop up the mushrooms and set aside.
Return the large pot to the stove, just wiped down. Add the bacon and stir until crisp. Add the scallions, shallots and ginger and cook until soft while continuing to stir. Add the softened mushrooms from the broth and cook until there is almost no liquid left in the pot. Now add the reserved broth from soaking the mushrooms and the broth from the chicken mixture. Bring to a boil and add the noodles. Stir occassionally until the noodles are done. Stir in the soy sauce and vinegar, keep warm on low.
In a separate frying pan cover the bottom with canola oil. Once it gets hot add the potatoes and cook until browned. Set aside. Now add the sliced mushroom caps and quickly stir fry them until browned. Set aside.
In a bowl, pour in the broth and noodles for one serving and top with some potatoes and mushrooms. As for the egg, I poached an egg and put it on top. Honestly, it made the soup too heavy. Delicious but so not necessary.
I did add some chili sauce to the dish for a little zest but that is totally personal.