Roast Chicken Noodle Soup with Chrysanthemum

Name: Roast Chicken Noodle Soup with Chrysanthemum
Yield: 4 Servings
Ingredients: 3 whole star anise; 3 cups water; 1 2-inch piece fresh ginger, peeled, sliced into thin rounds; 6 cups low-salt chicken broth; 2 tablespoons soy sauce; 2 teaspoons sugar; 3 tablespoons vegetable oil; 3 garlic cloves, thinly sliced; 2 bunches chrysanthemum, bottoms trimmed, upper stems and leaves cut into 2-inch strips (about 5 cups); 1 14-ounce package thin fresh or fried Chinese egg noodles; 2 1/2 cups 1/2-inch cubes skinned and boned freshly roasted or purchased roast chicken (about 2/3 pound); 1/4 large onion, sliced paper-thin; 3 red Thai bird chiles or 1 large red jalapeño chile, sliced into thin rounds

By Mai PhamPhotographer Tina Rupp

May 31, 2005

Image may contain Bowl Dish Food Meal Noodle Pasta and Soup Bowl

Recipe notes