PREP DETAILS

Active: 30 mins

Total: 2 hrs 30 mins

Yield: 2

Ingredients

BROTH

• Two whole chicken carcasses, roughly chopped (from 4-pound chickens)

• 4 large white onions, quartered

• 8 ounces fresh ginger, peeled

• 3 ounces fish sauce

• 2 pods star anise

• 1 stalk lemongrass

• 12 cups water

EGG RIBBON

• 3 large eggs

• 1 tablespoon soy sauce

• 1 teaspoon mirin

• 2 teaspoons chopped chives

SOUP

• 4 ounces rice noodles, cooked

• 6 ounces shredded chicken

• 4 cups chicken broth (see above)

• 2 Egg ribbons (see above)

• 4 ounces shiitake mushrooms, julienned

• 2 ounces scallion, sliced

• 1 ounce bean sprouts

• 1 head baby Bok choy, quartered lengthwise

• 2 ounces Napa cabbage

• 2 pieces crispy chicken skin

DIRECTIONS

• Step 1

  Make the broth Place the bones in a large stockpot and cover with water; bring to a boil to remove any impurities from the bones. Once the bones have been washed, remove from boiling water. In a separate stockpot, add the chicken bones, ginger, star anise and water. Meanwhile, on a grill or in a cast iron pan, char the white onions and ginger then add them to the stockpot. Allow the broth to simmer for 2 hours. Once the broth is fortified, strain and reserve 4 cups to serve 2 people.

• Step 2

  Make the Egg Ribbons In a small bowl, whisk the eggs with the soy and mirin. Brush a 10-inch nonstick skillet with oil. Add the egg mixture and swirl the skillet evenly to coat. Cook over moderate heat until the egg is almost set, about 1 minute. Using a spatula, roll up the omelet. Transfer the rolled omelet to a work surface and thinly slice into ribbons.

• Step 3

  Divide the reserved 4 cups of broth into 2 large bowls, then add the chicken and noodles and garnish with the egg ribbons, Shiitakes, scallions, sprouts, bok choy, and cabbage. Finish with a sprinkle of scallions and crispy chicken skin.