Sup Nui Ga with Shiitake Mushrooms

Prep Time 15 mins

Cook Time 30 mins

Rest Time 60 mins

Total Time 1 hr 45 mins

Difficulty: Beginner

Servings: 2

Description

Tender shredded chicken, carrots, and macaroni in a savory chicken and dried shiitake broth.

Ingredients

For the soup

6–7 oz dried nui or elbow macaroni
¾–1 lb boneless, skinless chicken thighs
4 cups low-sodium chicken broth
6 or more medium dried shiitake mushrooms
½ cup strained shiitake soaking liquid (plus more to taste)
2 medium carrots (peeled and sliced ¼ inch thick)
½ small yellow onion (left intact)
salt (to taste)

Optional seasoning adjustments

MSG (to taste, only if needed)
chicken bouillon (to taste, only if needed)
fish sauce (to taste, only if needed)

For serving

2 green onions (thinly sliced)
chopped cilantro
black pepper (to taste)
fried shallots (optional)

Instructions

1
Soak the mushroomsBriefly rinse the dried shiitake mushrooms, then cover with warm water and soak for 30–60 minutes, or until fully softened. Thicker mushrooms may take longer. Trim off and discard the tough stems and slice the caps. Strain the soaking liquid through a coffee filter or paper towel-lined sieve; reserve ½ cup.
2
Start the soupAdd chicken broth, reserved mushroom soaking liquid, chicken thighs, and onion to a pot. Bring to a gentle simmer and skim off any foam.
3
SimmerAdd carrots and mushrooms. Simmer gently, partially covered, for about 20–25 minutes, until the chicken is tender and reaches 165°F and the carrots are tender. Avoid a rolling boil.
4
Cook the nuiMeanwhile, cook the nui in a separate pot according to package instructions. Drain.
5
Shred the chickenRemove the thighs, cool slightly, and shred into bite-size pieces. Remove the onion, or cut it up and keep it in the soup if desired.
6
Season the brothIf the broth has reduced too much, add a splash of water. Taste and add salt as needed. Add MSG, chicken bouillon, or fish sauce only if needed, tasting between additions. For stronger mushroom flavor, add a little more strained soaking liquid and bring back to a simmer.
7
AssembleDivide the nui between two bowls. Top with shredded chicken and green onions, then ladle over the hot broth, carrots, and mushrooms. Finish with cilantro, black pepper, and optional fried shallots.

Note

Allow 30–60 minutes for mushroom soaking, or until fully softened; thicker mushrooms may take longer. Start with ½ cup soaking liquid and increase to taste. Cook and store nui separately from the soup. Season with fish sauce, MSG, or bouillon only if needed.