New Noodle Soup. Say it.
(Out loud, I mean.)
New Noodle Soup. Fun, isn’t it?
I know why. It’s because somewhere in there, you get to say “noo-noos,” like a two-year-old. Who can resist the sound of a food whose pronunciation requires the same mouth shape as its eating?
But clearly, noo-noos are not what one orders in mixed public adult company. Even I couldn’t do that. How unfortunate, especially this time of year, when traveling sniffles have most of us fighting hard to pretend we don’t have fall colds, and noonoos are just what we need.
But I do. I have a cold. And I’m going to be on the radio today, so last night I started hitting the liquids hard, trying anything to bring my bedraggled voice back. For dinner, it had to be my own version of the terrific chicken noonoo soup I had last weekend.
When I sat down at ART, the restaurant at Seattle’s new Four Seasons Hotel, I was a little shocked to find chicken noodle soup on the menu. It reads like such a pedestrian choice for an appetizer. Not exactly the sort of thing I’d expect to order in a room where the bar counter is backlit by ever-changing shades of fluorescence. But the soup – fine filaments of spiced vegetables, twisted up with soba noodles and black silkie chicken in a deeply flavorful broth, and topped with a poached egg – was anything but plain.
I didn’t have any desire to recreate the exact same soup. The carrots, cabbage, and squash were sliced micro-thin, for starters, and the presentation was far fancier than anything that happens in my house—the gorgeous ceramic bowl, the fanfare of a waiter pouring the broth over the noodles, yadda yadda. And I didn’t have time to hunt down a chicken that looks like it belongs in a Dr. Seuss book. But I couldn’t ignore the way the egg yolk glided into the broth, infusing it with a richness that makes chicken soup feel even more healing than usual.
I thought I tasted a hint of miso in the broth at ART – but when I asked, I was assured that I was just tasting the richness of a stock made with silkie black chicken, whose meat is known for its deep, almost gamey flavor. Once I got the miso in my head, though, I couldn’t get it out – so I spiked our soup with a dollop of miso paste.
Course, the plan was to eat half of it, then take it out of the fridge this morning, pop a newly poached egg on top, and take a few slightly more attractive photographs for you, in the daylight. But when I went to take it out of the fridge, I discovered my husband had taken the entire container for lunch.
Guess I’ll have to make more noo-noos.
Chicken Soba Noodle Soup with Miso and Poached Egg (PDF)
At ART, Chef Kerry Sear poaches the eggs for 8 to 10 minutes wrapped up in a layer of plastic wrap. He lines a ramekin with the wrap, cracks an egg in, twists the ends to seal, and puts it right into a pot of boiling water. His method worked perfectly for me, but poach using whatever method you like best.
I found the timing worked well if I put the chicken stock, water for the pasta, and water for the eggs on the stove at the same time.
TIME: 25 minutes
MAKES: 4 servings
8 cups rich homemade chicken stock
1 large boneless, skinless chicken breast (about 3/4 pound)
2 large celery stalks, thinly sliced on a diagonal
2 carrots, peeled and thinly sliced on a diagonal
1 bundle soba noodles (about 1/3 pound, or the diameter of a quarter)
1 tablespoon yellow miso paste
Salt and freshly ground pepper
4 large eggs, poached
Shichimi togarashi (Japanese seven spice mix, optional)
Bring the stock to a bare simmer in a large saucepan. Add the chicken breast, celery, and carrots, and cook for about 10 minutes, or until the chicken is cooked through. Shred the chicken and return it to the pot with the vegetables.
Meanwhile, bring a pot of salted water to boil for the noodles. Cook until al dente, according to package instructions. Drain, rinse with cool water, and set aside.
Add the miso to the soup, and stir the noodles into the soup to warm. Season the broth to taste with salt and pepper, if necessary. Using tongs, divide the noodles between four soup bowls, then add vegetables, chicken, and broth to each. Top each bowl with a poached egg, and serve with a few sprinkles of shichimi, for a bit of spice, if desired.
For those who have come from KUOW, here’s a PDF of the chickpea salad recipe I mentioned, from How to Cook a Wolf (pictured above), and here’s the vanilla-olive oil cake.
9 responses to “My New Noodle Soup”
That poached egg is very sexy.
I just cooked up soba noodles for the first time a few days ago. They’re not very pretty, but they do seem much more substantial, grown up and healthy than egg noodles. That soup is sure to cure what ails you. Feel better…
I’m already in love with noo noos… can’t wait to make it – my husband will be a huge fan! I’ll have to try the “real” thing as well – haven’t checked out the new Four Seasons yet. We’re having a comfort food recipe contest at http://marxfood.com and we’d love for you to enter…
Where is the chickpea salad recipe? It is not on the website —
Carol – just click on the words “chickpea salad”…
I am interested in that poaching method. Does the ramekin still float, or does the whole ramekin-wrap-egg combo sink to the bottom of the pot? I love poached eggs, and anything that makes it easier to make them and help keep their shape would be appreciated!
Oh, sorry Erik – glad you asked. You put the plastic in the ramekin to spread it out, crack the egg in, twist up the plastic, then TAKE THE PLASTIC-WRAPPED EGG OUT OF THE RAMEKIN and put just that into a pan of barely simmering water . . . the ramekin is just a device to help wrap the egg up, it doesn’t actually go into the pan of water. And yes, it does sink a little, but good wrap shouldn’t come close to melting.
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When being interviewew on KUOW you mentioned an olive oil cake that was simple and sounded delicious. You also mentioned it would be on your web site or that of KUOW but I have been unable to locate it. Would love to have it.
Thank you in advance
Sorry, Karen – it’s here: