Sunday, May 09, 2010


6 cups dashi stock
1 strip bacon
2 pieces chicken breast
6 tablespoons soy sauce
Asian noodles, your choice, enough for two servings
2 slices lime
1 piece ginger (small)

Bring dashi stock, bacon, and chicken to a simmer. Let cook for about 15-20 minutes, or until chicken looks mostly cooked. Stir in soy sauce about midway through. Depending on the noodle you use, add in at the appropriate time.

If you want your soup to have extra soy sauce, prepare a little bit on the side. Heat up a skillet to medium-high heat. Once the chicken looks done and the noodles are done also, take all (including bacon) out, make sure there’s not too much broth on it, and place it in the preheated skillet. Quickly stir around for a couple of minutes; this is to give the chicken, bacon and noodles extra texture. Stir in extra soy sauce if using. Meanwhile, skim the broth of extraneous fat, and bring it to a rolling boil for about 5 minutes while the chicken stuff is sizzling. This cooks down the flavor. If the chicken mixture is done early, set it aside. Once the broth has cooked down a bit, turn off the heat. Once it has stopped bubbling, place ginger (either whole or chopped) and lime (juice or sliced) into the broth. Let sit for around 3 minutes. Combine the chicken, bacon, and noodles back into the broth.

bacon recipe courtesy of: Tasty Kitchen, The Pioneer Woman (Ree Drummond)

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