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 PhamPhotography by Tina Rupp

May 31, 2005

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

Recipe notes