Noya Pes2022 Recipe

Prepare the stock

In a large pot, combine 4 cups chicken or vegetable stock and 1 cup water. Add the bay leaf and peppercorns. Bring to a gentle simmer over medium heat.

Reduce heat to low to maintain a gentle simmer while you prepare aromatics and proteins; keep covered to retain heat and flavor.

Sweat aromatics

Heat a separate large skillet or saucepan over medium heat. Add 2 tablespoons butter and 1 tablespoon olive oil. When butter melts and starts to foam, add the diced onion and a pinch of salt. Cook, stirring occasionally, until translucent, about 4–6 minutes.

Add the minced garlic (4 tsp) and minced ginger (1 tbsp) and cook 30–45 seconds until fragrant, taking care not to burn.

Add the sliced carrots (1 cup) and mushrooms (1 cup). Cook 3–4 minutes until slightly softened but still with some bite.

Deglaze the pan with 1 tablespoon mirin or dry sherry, scraping any browned bits. Cook 1 minute to evaporate alcohol.

Transfer the aromatics and vegetables into the simmering stock. Taste the stock and adjust seasoning if needed.

Cook chicken

Season the chicken thighs lightly with 1/2 teaspoon salt and 1/4 teaspoon pepper. In the same skillet used for aromatics (wipe out and heat if necessary) add a small amount of oil over medium-high heat. Sear chicken thighs 3–4 minutes per side until golden but not fully cooked through. Transfer to the simmering stock to finish cooking for 8–10 minutes until internal temperature reaches 165°F (74°C). Remove and slice or shred; keep warm.

Poach shrimp & warm tofu

Once the stock is simmering and vegetables are tender, add the peeled shrimp (8 oz) and tofu cubes (8 oz) to the pot. Poach shrimp until opaque and curled, about 2–3 minutes. Tofu should heat through in the broth, 1–2 minutes. Use a slotted spoon to transfer shrimp and tofu to a bowl; keep warm or leave in bowl partially submerged in broth until serving.

Cook noodles

Cook 8 oz noodles according to package directions in a separate pot of boiling water until al dente. Drain and divide among serving bowls.

To each bowl of noodles add sliced chicken, several poached shrimp, tofu cubes and a handful of chopped baby spinach or bok choy (2 cups total divided among bowls).

Ladle the hot stock and vegetables over the noodles and proteins, dividing evenly. The hot broth will wilt the greens and heat components remaining in the bowls.

Stir 2 tablespoons soy sauce, 1 teaspoon sesame oil and the remaining 1/2 teaspoon salt (adjust to taste) into the pot of broth or directly into each bowl. Add freshly ground black pepper (about 1 teaspoon) evenly among bowls.

Garnish each bowl with sliced green onions (about 1 tablespoon per bowl), cilantro leaves if using, toasted sesame seeds (1 tsp total) and crispy fried shallots or garlic (about 2 tbsp divided). Place a halved soft-boiled egg in each bowl if desired and serve lime wedges on the side to squeeze over before eating.