Double Chicken Broth with Vermicelli Shiitake Mushrooms and Tofu

By joylicious

Delicate vermicelli noodles swimming in a rich and savory broth with a perfect balance of shiitake and ginger

Ingredients

• 1/2 * 1/2 pound chicken breast/thigh, boneless, skinless
• 2 * 2 quarts store bought chicken broth
• 1 * 1 quart of water
• 2 * 2 slices of ginger – about 1/2″ inch
• 4-6 * 4-6 dried shiitake mushrooms
• 1/2 * 1/2 teaspoon ground white pepper
• * salt to taste
• 1 * 1 package of firm tofu – cut into 1″ cubes
• 1 * 1 package of rice vermicelli
• * bean sprouts and scallions for garnish

Details

Servings 4

Preparation

Step 1

For the Double Chicken Broth, rehydrate the shiitake mushrooms by placing them in a bowl of warm water for 15-20 minutes. Trim any visible fat from the chicken breast/thigh and discard. Place the chicken breast/thigh in a big pot and cover with stock and water. Bring to a boil and add ginger and mushrooms. Reduce to a medium-low heat and let simmer for 40 minutes. Meanwhile place the tofu on absorbent paper and allow it to drain. and prepare the noodles. Different brands will differ in cooking time, but vermicelli noodles cook fast. Once the water is boiling, don’t leave the noodles in for longer than a minute and immediately drain with cold water. Prepare the garnishes and set aside.

Taste the broth and season with salt accordingly. Add tofu and strain mushrooms and chicken from the broth. Cut into strips when cool enough to handle and place in each serving bowl with 1/2 cup of vermicelli noodles. Add hot broth and tofu over each bowl when ready to serve. Garnish with cut scallions and bean sprouts and finish with a pinch of ground white pepper.