Chinese Chicken Noodle Soup

My time living in Virginia (just outside of D.C.) was the point when I started cooking especially often, so I didn't get to know too many places to eat out around then except when I'd go out with friends or visitors.  It also didn't hurt that I was taking regular work trips to Richmond and living the joys of a per diem lifestyle, which meant the remaining days were spent finishing up leftovers or taking a break from eating out.

There was one place that I consistently bought prepared food from, however: Good Fortune supermarket in Falls Church.  In addition to being my main source for Asian groceries, their hot food bar offered an excellent meal combo and introduced me to some great new foods: dishes spiced with Szechuan peppercorns, beef with bamboo shoots, and congee, to name a few.

On occasion, though, I would opt for their made-to-order noodle soup as a remedy for a cold or simply a change of pace.  Simple in nature - just thin egg noodles, meat, and bok choy or a similar green - it nevertheless was instantly comforting.

When I saw similar noodles at my local Asian grocer and knew I had a rotisserie chicken carcass to convert into some broth, I decided to make a soup inspired by the one I remembered.  Mine subs chicken breast for the beef that was originally in it and crams in a few more vegetables, but refuses to skimp on serving you a big bowl of noodles that will leave you full and satisfied.  Use this basic broth recipe as a base for any other soups you'd like as well - I chose not to season it until I was ready to serve so that it would be adaptable to any setting.

Chinese Chicken Noodle Soup with Roasted Chicken Breast
1 rotisserie chicken carcass (or 1 lb chicken bones)
1 small head garlic
1 inch ginger, sliced into 1/4 inch pieces
2 green onions, sliced into 1 inch pieces
1/2 yellow onion, sliced in half
1/2 tsp fish sauce

2 heads baby bok choy, washed and separated into leaves
1 carrot, sliced (if desired, cut into flower shape)
1 green onion, thinly sliced
1 package shimeji mushrooms, separated
2 bundles Chinese thin egg noodles

1 large boneless, skinless chicken breast
1/4 cup soy sauce
1 tbsp white sugar
1 tbsp sake
1 tbsp rice vinegar

Add chicken carcass along with garlic, ginger, green onions, and yellow onion to a medium size pot and fill with water to cover (about 6 cups).  Bring to a boil and lower heat. Allow broth to simmer uncovered for 1 hour, then strain out solids and reserve stock.

Combine soy sauce, sake, sugar, and rice vinegar in a small saucepan and place over medium heat.  Bring to a boil, then lower to a simmer, stirring regularly for about 5 minutes.  Remove from heat when sauce has started to thicken.  It will continue to thicken as it cools.

Preheat oven to 375°F.  Place chicken breast on a lined pan and roast for 15-20 min, until outside is opaque.  Brush chicken with thickened soy glaze and return to oven for 5 minutes.  Repeat 2-3 times until chicken is fully cooked (cut into it or use a meat thermometer if you're not sure) and the outside has developed a nice glaze.

Prepare noodles per package instructions and drain.  Bring stock to a light simmer and season to taste with fish sauce, salt, and pepper. Steep bok choy, carrots, and mushrooms in broth for 3-5 minutes, until slightly softened.  Slice chicken breast and add to bowl along with noodles.  Pour broth and veggies over the top and top with green onions.  Serve immediately.