Every culture has chicken soup, and it’s one of those dishes that you can make with what you have on hand. I love the American-style version with a mirepoix, but I’m going to make this a little bit more like how I grew up eating it. This soup is especially great if you have day-old chicken and any other ingredients you need to use up. Our Momofuku pantry products bring new life to leftovers.
Take rotisserie chicken, hand shred most of it, and put it off to the side. Keep some meat on the bones, especially the parts that will be hard to make tasty again on their own. Add the bones and leftover meat to a pressure cooker. If you don’t have one, then a pot will always work just fine. Keeping meat on the bones as you boil it down, which brings more meatiness and flavor to the soup rather than it just being like a stock. If there are gelatinous parts at the bottom of the bag, add them to the pot. It’s liquid gold. Cover in water, add garlic, and bring to a boil.
Strain the soup from the chicken and put it in a separate pot. Keep soup on medium-low heat.
Prepare Momofuku Tingly Wavy Noodles according to package directions and set aside. Take sauce packets from the noodles and add it to the broth of the chicken soup. Also put in Momofuku Soy Sauce, a bit of salt, some chicken bouillon, sliced yellow onion and 5-6 chopped mushrooms to the soup. I used shiitake, but any mushrooms will do.
Season the shredded chicken in a separate bowl with Momofuku Sesame Oil, a couple dashes of Momofuku Tamari, chopped scallion, and mix.
Place cooked noodles in a bowl. Add soup and top with chicken. This is optional, but I’d sprinkle in a few dashes of the sesame oil to the soup as an aromatic.