Ginger Tea Soup with Chinese Noodles


1 (9 oz.) package fresh Chinese noodles
8 cups water
12 to 18 shrimp, peeled (shells reserved)
2 chicken breasts
1 tablespoon oil
1 head bok choy, chopped (stalk and greens separated)
1 medium onion, halved and sliced thinly
1/2 head garlic, minced
5 to 6 green onions, chopped (whites and greens separated)
1/2 cup fish sauce
3 to 4 ginger tea bags
Salt and pepper to taste
Chinese Tea Eggs, quartered (see link to recipe in About section)


To make broth: In a large pot bring to a boil chicken, shrimp shells and water. Turn down to a simmer, add tea bags (I used 4). Simmer until chicken breast is cooked through, about 20 minutes. Drain broth, shred chicken breast, discard shells and tea bags. Reserve the broth.
Using the same large pot, heat oil over medium heat. Sauté onions and garlic until onion is tender and transluscent. Add bok choy stems and cook for an additional 2 minutes. Add chicken, broth and fish sauce, bring to a gentle boil. Add bok choy greens and shrimp, cook until shrimp is done, about 3 minutes (they will turn pink). Salt and pepper to taste.
In a separate pot, bring some water to a boil, add Chinese noodles, cook for 3 minutes. Drain noodles. To serve soup, place some noodles in a bowl, ladle soup over noodles. Garnish with Chinese Tea Egg quarter and green onion tops.


A delicately flavored and hearty soup. The soup is a fusion of Filipino and Chinese food, originally based off of fresh the Filipino Miki Noodle soup. It gets it's Chinese update by using ginger tea and fresh Chinese noodles, then garnished with a wedge of a Chinese Tea Egg.


12 servings


Thursday, November 17, 2011 - 11:19am


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