Fresh soba noodles, hearty vegetables, and replenishing herbs come together in a soothing chicken bone broth.
Bone Broth
8 dried whole shiitake mushrooms (1/2 ounce), rinsed and patted dry
2 tablespoons dried black wood ear mushrooms (about 10 small)
1 (3 1/2-pound) whole chicken, giblets removed
1/4 cup Shaoxing wine
4 scallions (about 2 ounces), root ends removed and scallions chopped
2 small (8-ounce) yellow onions, roughly chopped (about 2 cups)
1 (2-inch) piece fresh ginger, peeled and cut into 1/4-inch slices
4 fresh or dried bay leaves
15 small jujube dates (about 1 3/4 ounces)
1/3 cup dried goji berries
10 pieces sliced astragalus root (about 1/2 ounce)
6 slices whole angelica root (about 3/4 ounce)
1 teaspoon sea salt
Noodle Soup
4 ounces uncooked soba noodles
2 tablespoons chopped scallions
2 teaspoons toasted sesame oil
1/4 cup shredded nori (dried seaweed)
2 tablespoons dried goji berries
Soft-cooked eggs, sautéed leafy greens, roasted shiitake or wood ear mushrooms, and microgreens (optional)
Fine sea salt or soy sauce, to taste
Combine shiitake and wood ear mushrooms in a small bowl; add warm water to cover. Let soak until plump, about 1 hour. Drain, reserving soaking liquid. Set mushrooms and soaking liquid aside separately.
Place chicken in a large bowl; pour wine over chicken. Place scallions inside cavity of chicken. Set aside.
Combine onions and ginger in a large pot. Place chicken on top; add wine from bowl, bay leaves, mushrooms, and mushroom soaking liquid. Add enough water to cover chicken. Bring to a boil over high. Using a mesh skimmer, skim foam on surface of broth in pot. Reduce heat to medium-low, and simmer, uncovered, 2 hours.
Add jujube dates, goji berries, astragalus root, and angelica root to pot, and stir to submerge in liquid. Cook broth mixture over medium-low, uncovered and undisturbed, until chicken is very tender and broth has reduced by about 2 cups, 45 minutes to 1 hour. Remove from heat.
Remove chicken from pot, and transfer to a cutting board. Let rest until cool enough to handle, about 20 minutes. Remove and discard skin and bones; reserve all meat. Pour remaining broth mixture in pot through a fine wire-mesh strainer into a large heatproof pot, and discard solids. Stir in sea salt. Set bone broth aside.
Cook soba noodles in a medium pot of boiling water according to package instructions. Remove noodles from water, and divide among two ramen bowls or heatproof bowls. Add bone broth to bowls. Top each with scallions, sesame oil, shredded nori, goji berries, and 1/2 cup chicken; add additional toppings such as soft-cooked eggs, sautéed leafy greens, roasted mushrooms, and microgreens as desired. Season with additional salt or soy sauce to taste. Reserve remaining chicken for another use.
