Ginger-Soy Chicken Noodle Soup

Ingredients

• 1 tablespoon vegetable oil
• 1 shallot, thinly sliced
• 4 scallions, thinly sliced
• 1 tablespoon minced ginger
• 1 clove garlic, minced
• 1/4 pound shitake mushrooms, thinly sliced
• 1 quart chicken stock
• 2 teaspoons soy sauce
• 1/3 pound raw chicken breast, cut into strips
• 1/3 pound buckwheat soba noodles, broken in half
• Sriracha, optional

Directions

1. Warm the vegetable oil in a large stock pot or Dutch oven over medium-low heat until it looks glossy and begins to shimmer. Stir in the shallot, the white scallion slices, and the ginger, then cook until they soften, about 4 minutes.
2. Add the mushrooms and garlic, and continue cooking, stirring now and then, until the mushrooms start giving off liquid and turn tender, about 4 minutes.
3. Pour in the stock and soy sauce, then bring the soup up to a boil. Add the chicken and noodles, and lower to a simmer until the chicken is fully cooked and the noodles are tender, about 9 minutes, or according to the package directions.
4. Stir half of the remaining green scallions into the pot. Taste and adjust: add more soy sauce if it needs salt, and Sriracha if you want heat. Spoon the soup into 4 bowls and serve right away, finishing each bowl with the rest of the scallions.