1 2-inchpiece of fresh gingercut into several pieces and smashed
6garlic cloveslightly crushed with skins on
2whole star anise pods
4dried shiitake mushroomsrinsed
2carrotspeeled and chopped
2sticks celerychopped
1 8-ouncecan sliced water chestnutsstrained and rinsed
1/2cupsnap peas
12ouncescooked chickencut into small cubes
3 3-ouncepackages of ramen noodlesflavor packets discarded, noodles broken as desired
4medium scallionssliced thinly
toasted sesame oilto taste
Instructions
Bring broth, water, soy sauce, mirin (or sherry), ginger, garlic, star anise, and mushrooms to boil over medium-high heat in a large saucepan. Reduce heat and simmer for 20 minutes. Strain broth over a large bowl and return the strained broth to the pot. Remove mushrooms from the strainer and slice them thinly and add them back to the broth. Discard remaining solids.
Add carrots and bring broth to a simmer over medium high heat. When carrots are nearly tender, add celery, water chestnuts, snap peas, and chicken along with the noodles. Cook, stirring frequently until the noodles soften, about 3 minutes. Serve immediately, drizzling each bowl with sesame oil and garnishing with scallions.
Notes
Adapted from Cook's Illustrated. If desired, prepare the broth ahead of time and store it in an airtight container up to two days.