Roast Chicken Noodle Soup with Chrysanthemum

Ingredients for Roast Chicken Noodle Soup with Chrysanthemum

• 3 whole star anise

• 725ml water

• 1 2-inch piece fresh ginger, peeled, sliced into thin rounds

• 1450ml low-salt chicken broth

• 2 matskedar sojasås

• 2 teskedar socker

• 3 tablespoons vegetable oil

• 3 garlic cloves, thinly sliced

• 2 bunches chrysanthemum, bottoms trimmed, upper stems and leaves cut into 2-inch strips (about 1200ml )

• 1 400g package thin fresh or dried Chinese egg noodles

• 600ml 1/2-inch cubes skinned and boned freshly roasted or purchased roast chicken (about 300g )

• 1/4 large onion, sliced paper-thin

• 3 red Thai bird chillies or 1 large red jalapeño chilli, sliced into thin rounds

Stir star anise in heavy large saucepan over medium heat until slightly darker, wrinkled-looking, and fragrant, about 8 minutes. Add 725ml water and ginger; simmer 15 minutes. Add broth, soy sauce, and sugar; simmer 15 minutes. Season to taste with salt and pepper.

Stir oil and garlic in small skillet over low heat until garlic is crisp and golden, about 8 minutes. Set garlic oil aside.

Blanch chrysanthemum in large pot of boiling salted water until just wilted, about 5 seconds. Using strainer, transfer greens to colander. Rinse with cold water and drain. Return water in pot to boil. Add noodles and cook until just tender but still firm to bite, stirring often, about 3 minutes. Drain; transfer to large bowl. Let stand 2 minutes. Mix in 1 tablespoon garlic oil. Using kitchen shears, cut noodles crosswise in several places.

Heat chicken in microwave in 10-second intervals at low setting until warmed through. Divide noodles among 4 soup bowls; top each with 1/4 of chrysanthemum, chicken, and onion. Ladle 475ml broth mixture into each bowl. Drizzle with some garlic oil. Serve, passing red chillies separately.

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