Wonton Noodle Soup With Chicken and Shiitakes Recipe

Name: Wonton Noodle Soup With Chicken and Shiitakes Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 80 min
Yield: 4
Ingredients: 16 dried shiitake mushrooms; 2 1/2 cups water; 1 teaspoon sugar; 2 teaspoons vegetable oil, divided; 1 1/2 teaspoons cornstarch, divided; 12 ounces chicken breast; 1 teaspoon Shaoxing wine; Kosher salt; 1/4 teaspoon white pepper; 4 bundles of fresh thin wonton noodles; 5 cups chicken broth; 3 scallions, chopped; Sesame oil, for drizzling.

This simple soup combines dried shiitake mushrooms with thin wonton noodles, chicken, and scallions in a light chicken and mushroom broth. It's an easy but filling meal with delicate flavors and a soul-satisfying warmth. The secret is all in the mushrooms.

Why this recipe works:

We make a quick but flavorful broth by using dried shiitake mushrooms and store-bought chicken broth. Rehydrating the mushrooms and then coating them in cornstarch and sugar before simmering gives them superior flavor and texture.
Par-cooking and chilling the noodles allows you to time your dishes to make serving them even simpler.

Note: Soaking mushrooms in room temperature water overnight will produce superior texture.

Chinese Noodles 101: How to Make Wonton Noodle Soup With Chicken and Shiitakes

Wonton Noodle Soup With Chicken and Shiitakes Recipe

Prep 10 mins

Cook 55 mins

Active 20 mins

Resting Time 15 mins

Total 80 mins

Serves 4 servings

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16 dried shiitake mushrooms
2 1/2 cups water
1 teaspoon sugar
2 teaspoons vegetable oil, divided
1 1/2 teaspoons cornstarch, divided
12 ounces chicken breast
1 teaspoon Shaoxing wine
Kosher salt
1/4 teaspoon white pepper
4 bundles of fresh thin wonton noodles
5 cups chicken broth
3 scallions, chopped
Sesame oil, for drizzling

Scrub mushrooms under cold running water to remove excess grit. Place in a large bowl and cover with 2 1/2 cups boiling water. Let rest for 30 minutes (see note). When hydrated, squeeze out excess liquid and snip off stems and discard. Rinse under cold running water again, then transfer to a small bowl. Add sugar, 1 teaspoon vegetable oil, and 1 teaspoon cornstarch and toss to combine. Let rest for 15 minutes.
Strain reserved mushroom soaking liquid through a fine mesh strainer into a medium pot. Add marinated mushrooms. Bring to a simmer over medium heat and simmer gently for 20 minutes. Strain and reserve mushrooms. Transfer simmering liquid to a large pot.
While mushrooms simmer, combine, chicken, wine, 1/2 teaspoon salt, pepper, remaining vegetable oil, and remaining 1/2 teaspoon cornstarch and toss. Set aside.
Cook noodles in a large pot of boiling salted water for 30 seconds. Drain and rinse under cold water until chilled.
Add chicken stock to large pot with mushroom broth and bring to a boil. Season to taste with salt. Add chicken and cook, stirring, until just cooked through.
To serve, divide noodles between four bowls. Divide broth evenly between them. Top with chicken, shiitake mushrooms, and sliced scallions. Drizzle with sesame oil and serve.

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Nutrition Facts (per serving)
717	Calories
23g	Fat
75g	Carbs
51g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	717
% Daily Value*
Total Fat 23g	29%
Saturated Fat 5g	24%
Cholesterol 174mg	58%
Sodium 3212mg	140%
Total Carbohydrate 75g	27%
Dietary Fiber 5g	18%
Total Sugars 8g
Protein 51g
Vitamin C 11mg	53%
Calcium 133mg	10%
Iron 6mg	31%
Potassium 836mg	18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.