Asian-Inspired Chicken Soup

Name: Asian-Inspired Chicken Soup
Yield: 4
Ingredients: 1 tbsp KA–ME® Sesame Oil Blend; 1 lb bone-in skinless chicken thighs; 2 inch piece ginger, sliced; 6 cloves garlic, thinly sliced; 1 tsp five spice powder; 2 quarts filtered water; 1 cup Angelica Root (Or tonic herbs, available at Asian markets); 2 jujube (Dried Chinese date); 1 tsp KA–ME® Fish Sauce; 4 cups seasonal greens; 2 packages KA–ME® Stir-Fry Fresh Cooked Noodles (any variety); scallions, sliced, as garnish (optional); cilantro, as garnish (optional)

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Servings

Ingredients

1 tbsp KA–ME® Sesame Oil Blend
1 lb bone-in skinless chicken thighs
2 inch piece ginger, sliced
6 cloves garlic, thinly sliced
1 tsp five spice powder
2 quarts filtered water
1 cup Angelica Root (Or tonic herbs, available at Asian markets)
2 jujube (Dried Chinese date)
1 tsp KA–ME® Fish Sauce
4 cups seasonal greens
2 packages KA–ME® Stir-Fry Fresh Cooked Noodles (any variety)
scallions, sliced, as garnish (optional)
cilantro, as garnish (optional)

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Directions

Add KA–ME® Sesame Oil Blend to a large heavy-bottomed pot and heat to medium.
Add chicken and sauté for 1-2 minutes per side. Add ginger, garlic, five spice powder and cook for 2-3 minutes. Add water, angelica root and jujube.
Simmer for 3 hours until the chicken pulls apart from the bone easily and the broth is flavorful.
Season with KA–ME® fish sauce - It will round off the flavor.
Remove chicken bones from stock. Add KA–ME® Stir-Fry Fresh Cooked Noodles and greens. Divide soup between bowls and garnish.