Chicken and Mushroom Misoa Noodle Soup
Ingredients
Noodles
- 200 g dried misoa
Broth
- 2 L water
- 500 g chicken feet
- 500 g chicken back bones
- 5 cloves garlic, smashed
- 1 onion, halved
- 5 dried shiitake mushrooms
- 2 stalks green onions, cut into 3 cm pieces
Topping
- 3 tablespoons cooking oil
- 3 cloves garlic, minced
- 150 g chicken thigh fillet, cut into small pieces
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
Accompaniments
- 4 boiled eggs
- Green onions, thinly sliced
- Fried garlic
- Sliced red and green bird's eye chilies, soaked
- Fried shallots
- Soy sauce
Preparation
Bring water, chicken feet, chicken back bones, garlic, onion, dried shiitake mushrooms, and green onions to a boil in a pot
Reduce heat and simmer until the broth reduces slightly
Remove garlic, onion, mushrooms, and green onions from the broth
Strain the broth
Blend the removed garlic, onion, and green onions until smooth and set aside
Slice the shiitake mushrooms
Heat cooking oil in a pan and stir-fry the blended mixture until fragrant
Add minced garlic and stir
Add chicken and stir until it changes color
Add sliced mushrooms, salt, pepper, oyster sauce, and sesame oil, then stir to combine
Remove from heat
Bring a portion of the broth to a boil in a small pot and cook misoa until tender (about 2-3 minutes)
Remove from heat
Serve misoa with the broth, chicken and mushroom topping, and desired accompaniments
