Asian Chicken Noodle Soup
3 garlic cloves
1 tsp. black peppercorns
1-1/2” piece Melissa’s ginger, peeled, rough chopped
2 tbsp. vegetable oil
2 quarts chicken stock
3 tbsp. soy sauce
1/2 tsp. sea salt
1 cup chopped celery
1 cup diced carrots
1 5-oz. can sliced water chestnuts
1-2 cups egg noodles (or noodle of your choice)
2 cups diced cooked chicken
1/4 cup chopped parsley
1 cup fresh bean sprouts
4 scallions, sliced into 1” diagonals
Use a mortar and pestle to pound the garlic, peppercorns, and ginger into a rough paste. Heat oil in a large pot over high heat and fry the paste for 30 seconds to 1 minute or until fragrant. Add the star anise, chicken stock, soy sauce, salt, celery, carrots, water chestnuts, and noodles. Bring to a boil, then lower heat and gently simmer for 15-20 minutes until noodles are done. Add chicken, parsley, bean sprouts, and scallions. Simmer for 5-10 more minutes until heated through and serve.