Tea House Chicken Soup
My version is (I assume) much easier than the delicious Chicken and Noodle Soup served at the Tea House in the basement of the Grand Hotel in Taipei during the 1980's. The broth is very light and scented with rich sesame oil. Use a low-salt or salt-free stock as soy sauce is quite salty.
3 cups (two 14-oz cans is okay) best-quality chicken stock
One large boneless, skinless chicken breast half
1 Tablespoon soy sauce
1 Tablespoon dry sherry
1 teaspoon sesame oil (plus additional as a garnish, if desired)
3 ounces dried udon or spaghetti noodles, cooked according to package directions
2 handfuls fresh baby spinach leaves
1 green onion, sliced fine
Heat the stock in a medium saucepan with the chicken breast. Poach the chicken, covered, for ten to fifteen minutes, or until just cooked through. Remove stock from heat. Place the cooked chicken breast on a plate and, using two forks, shred the meat. Cover with foil to keep warm.
Meanwhile, cook the noodles according to package directions.
Add the soy sauce, dry sherry and sesame oil to the chicken stock. Stir to combine. Heat stock to simmer.
Divide the fresh (uncooked) spinach between two large soup bowls, then top the spinach in each bowl with half of the noodles, then half of the shredded chicken. Finally, ladle hot broth over all. Garnish with sliced green onion. Serve sesame oil at the table for additional drizzling, if desired.