din tai fung knockoff chicken soup

When my kids are feeling sick the first thing i do is make them chicken noodle soup.

When I get sick? I order din tai fung. I get the chicken breast soup - which comes with noodles, bok choy, carrots, and bamboo. I also get a side of cabbage. I mix together ½ the soup with a healthy portion of cabbage and two low sodium soy sauce packets. It is the perfect, most comforting bowl you could ever want.

This is a totally different version, and not something I’m cooking for myself if I’m down and out - just because cooking and nausea don’t go hand in hand - but I am making this one when I just want that taste of comfort.

Ingredients:

2 Tbsp sesame oil

4 scallions, sliced on a bias, green and white parts separated

3 garlic cloves, minced

1 ½ Tbsp ground ginger

1 tsp salt

½ cup sake

2 cups sliced carrots

8 cups chicken stock

6 heads baby bock choy, sliced

1 bunch baby artichokes, woody stems removed, sliced

10oz bamboo, drained and rinsed

2 chicken breasts, cooked and shredded

1 package udon noodles, cooked according to instructions

soy sauce

Directions:.

Heat oil in a large dutch oven over medium heat. AdAd in white parts of scallions, stir until translucent.

Add in garlic, ginger, and salt. Stir to combine.

Pour in sake and bring to a boil. Reduce to simmer

Add in carrots, stir to combine.

Add in stock and bring to a boil. Reduce to simmer.

Add in bok choy and asparagus.

Add bamboo.

Let simmer 10 minutes.

Add in chicken breast. Stir to combine. Let simmer 5 minutes.

Add udon noodles to individual bowls.

Top with soup mixture and broth.

Add in soy sauce to personal taste.