Hi everyone!

Below is the soup recipe that a few people have asked me about.  I
enjoyed it and hope you do as well.

In case anyone doesn't already know this, most east Asian dishes contain no
dairy products.  The stuff served in restaurants can be scary for a lot of
reasons, not the least of which being MSG, but regular Asian food that
you would make at home is pretty safe.

-Amanda

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GINGER CHICKEN NOODLE SOUP (serves 4)

INGREDIENTS

1 chicken (about three pounds) quartered, with excess fat removed.
About 2 quarts water.
2 3-inch pieces fresh ginger.
2 medium onions, cut in half.
1-2 tbsp fish sauce.
1 tsp black peppercorns.
1.5 cups mung bean sprouts.
0.5 pound thin- or medium-width rice noodles.
Pinch of salt.
1 14-ounce can defatted reduced-sodium chicken broth.
3 shallots, thinly sliced and separated into rings.
1 cup coursely chopped cilantro.
0.5 cup coarsely chopped fresh rau ram or fresh mint.
2 limes cut into wedges.

DIRECTIONS

1. Rinse chicken, including heart, neck and giblets (reserve liver for
another use).  Place in a large pot.  Add 2 quarts of water, or enough to
just cover the chicken, and bring to boil over high heat.

2. As water is heating, scorch 1 piece of ginger and the onion pieces.
(Directions for this are below.)  Add scorched ginger and onions to the
soup.

3.  Once the water comes to a boil, skim off foam and reduce heat to low.
Add 1 tablespoon fish sauce and peppercorns.  Simmer partially covered
until the chicken is cooked, 30 to 40 minutes.

4. Remove the chicken from broth and set aside to cool slightly.  When
cool enough to handle, remove meat from the bones, shred coarsely and set
aside.  Discard bones, giblets, skin and fatty pieces.

5. Line a colander with a double layer of cheesecloth and strain broth
into a bowl.  Let cool slightly and then refrigerate until chilled, about
2 hours.  Skim fat from the surface.  (The soup can be prepared ahead to
this point.  Store broth and chicken in separate covered containers in
the refrigerator for up to 2 days or in the freezer for up to 1 month.)

6. Shortly before serving, bring a large pot of water to a vigorous
boil.  Place bean sprouts in a sieve or colander and immerse in boiling
water for 20 to 30 seconds.  Rinse with cold water and set aside to
drain.  Bring water back to a boil and drop in rice noodles.  Cook until
just softened but not mushy, 30 to 60 seconds.  Drain, rinse with cold
water and set aside.

7. Scorch the remaining piece of ginger, then coarsely chop.  Place
scorched ginger in a mortar and pestle or food processor and work into a
paste.  Set aside.

8. Place homemade and canned broth in a pot and heat to simmering.
Season with additional fish sauce if desired.

9. Divide noodles among 4 large soup bowls.  Distribute bean sprouts over
noodles.  Top with chicken and shallots.  Ladle hot broth over and add a
dollop of the reserved ginger paste.  Sprinkle with cilantro and rau ram
(or mint).  Serve at once, with small plates of the remaining ginger
paste and lime wedges, so flavorings can be adjusted as desired.

To scorch ginger and onions:  If you have a gas burner, use tongs to hold
the ginger and onion pieces in the flame until they are charred.  If you
have an electric burner, heat a heavy cast-iron skillet over high heat.
Add ginger and onion pieces and turn until blackened on all sides.